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Halloumi, carrot & orange salad New-recipe-icon

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

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 338
  • Carbohydrates 15
  • Saturated Fat 10
  • Sugar 15
  • Protein 16
  • Fat 23
  • Fibre 4
  • Salt 2.1

Nutrition per serving

  • Calories 338
  • Carbohydrates 15
  • Saturated Fat 10
  • Sugar 15
  • Protein 16
  • Fat 23
  • Fibre 4
  • Salt 2.1

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

Method

  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.

  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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