Whip Up this Halloumi Salad for Dinner
Fresh, vibrant and delicious, enjoy this one al fresco
- 2 navel oranges
- 2 blood oranges
- 2 carrots
- 200g halloumi cheese
- 2 tbsp black olives
- 2 sprigs of fresh mint
- 4 tbsp extra virgin olive oil
- Maldon salt
- 1 pinch of cumin
- Freshly ground black pepper
Wash, dry and de-leaf the fresh mint. Set aside a few whole leaves and chop up the rest finely. Juice half a blood orange, filter out the excess bits/pips with a sieve, then season the juice with Maldon Salt and pepper. Add the olive oil, cumin and chopped mint and mix together well. Put this salad dressing in the fridge for later.
Cut the peel and pith away from the rest of the oranges with a very sharp knife until the pulp is completely clean. Cut each orange into segments and toss into a salad bowl. Using a vegetable peeler, finely shred the peeled carrots into the bowl, and add the olives and salad dressing together.
Chop the halloumi into thin slices, lightly brush with olive oil and then grill on the barbecue until golden on both sides. Serve together with the salad. Add a pinch of Maldon Salt for seasoning.
