Halloumi, Carrot and Orange Salad

by BBC Good Food

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

Method

Based on 4 servings, adjust as needed.

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.

Step 2

Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently.

Step 3

Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides.

Step 4

Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges.

  • Ingredients
  • Based on 4 servings
  • 2 Large Oranges 2x Sainsbury's Oranges
  • 2 Large Carrots, peeled 2x Sainsbury’s Carrots Loose
  • 1.5 tsp Honey 1x Stamford Street Co. Clear Honey 340g
  • 3 tbsp Olive Oil, plus extra for frying 1x Sainsbury's Olive Oil, Extra Virgin 250ml
  • 1.5 tbsp Wholegrain Mustard 1x Sainsbury's Wholegrain Mustard 180g
  • 1 tbsp White Wine Vinegar 1x Sainsbury's Wine Vinegar, White Wine 500ml
  • 225g block Halloumi, sliced 1x Sainsbury's Cypriot Halloumi Cheese 225g
  • 1 bag of Watercress, or baby spinach 1x Sainsbury's Watercress 80g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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