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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.