Halloumi Salad with Orange & Mint

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 medium oranges, segments and juice
• 1 small bunch mint, leaves chopped
• 4 tsp white wine vinegar
• 3 tbsp olive oil
• 2 x 250g packs halloumi cheese, drained
• 50g walnut toasted pieces
• 145g rocket, watercress and spinach

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Segment the oranges over a bowl to catch the juice, then squeeze the membranes to get the remaining juice into the bowl.

2. Toast the walnut pieces in a dry frying pan over medium heat for 2 to 3 minutes, shaking often, until fragrant. Tip them onto a plate to cool.

3. Whisk the white wine vinegar into the reserved orange juice, then slowly whisk in some of the olive oil to make a dressing. Stir in the chopped mint.

4. Drain the halloumi well and pat dry. Cut each block into slices about 1 cm thick.

5. Heat a little of the olive oil in a frying pan over medium-high heat. Fry the halloumi slices for about 2 minutes per side until golden. Work in batches if needed.

6. Put the rocket, watercress and spinach into a large serving bowl or on a platter.

7. Add the orange segments and warm halloumi on top of the leaves while the cheese is still hot.

8. Scatter the toasted walnuts over the salad, spoon over the dressing and serve straight away.