Serves 4
Easy
Prep : 5 mins
Cook: 15 Min
Serve this halloumi, carrot, orange and watercress salad with a mustard and honey dressing for an easy lunch or starter. It takes just 20 minutes to make and delivers one of your 5-a-day.
Ingredients
Nutrition
| 2 large oranges | salt 2.1g |
| 1½ tbsp wholegrain mustard | kcal 338 |
| 1½ tsp honey | fat 23g |
| 1 tbsp white wine vinegar | Saturates 10g |
| 3 tbsp rapeseed or olive oil plus extra for frying | carbs 15g |
| 2 large carrots peeled | sugars 15g |
| 225g block halloumi sliced | fibre 4g |
| 100g bag watercress or baby spinach | protein 16g |
Method
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step 1
Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.
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step 2
Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges.
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