Ingredients
2/ large oranges
1½ / tbsp wholegrain mustard
1½ / tsp honey
1 / tbsp white wine vinegar
3 / tbsp rapeseed or olive oil, plus extra for frying
2 / large carrots, peeled
225g / block halloumi, sliced
100 / bag watercressor baby spinach
Directions
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.
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.
- time
Prep : 5 min
Cook : 15 min
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