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Nutrition: Per serving

  • kcal297
  • fat21g
  • saturates11g
  • carbs10g
  • sugars9g
  • fibre2g
  • protein17g
  • salt1.9g
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Method

  • step 1

    Slice the halloumi and griddle for 3-4 mins each side until charred, then set aside. Tip the spinach and half the mint onto a large platter. Segment the oranges and pour any orange juice from the chopping board into a bowl, and squeeze the pith to get juices from there too. Scatter the orange pieces over the spinach. Chop the remaining mint and mix with the orange juice, 2 tbsp olive oil and some seasoning. Place the halloumi slices on top of the salad and pour the dressing over. Serve with warm flatbreads.

Recipe from Good Food magazine, September 2017

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.6 out of 5.13 ratings

kellymarie.jones07Fi2yAESs

Perfect way to use up spinach. Got a load in our veg box and couldn't get through it fast enough. This salad saved the day, beautiful flavour! I added a little pre-made mint sauce to the dressing to accommodate family members with less passion for eating leaves! Went down a treat 🙂

This has been removed

jasp141

Felt a bit of a risk trying this, but it was good! very fresh, and light but still filling enough for a main meal. Not flavours I would usually mix but very tasty, would make again

Che Guevaraa avatar

Che Guevaraa

Didn’t set my world on fire but was a pretty tasty lunch. I feel suitably angelic after eating something so healthy.

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