Orange, carrot and halloumi salad

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• Large oranges2
• Wholegrain mustard½ tbsp
• Honey½ tsp
• White wine vinegar1 tbsp
• Rapeseed or olive oilExtra for frying3 tbsp
• Large carrotsPeeled2
• HalloumiSliced225 g
• Watercress or baby spinach100 g

1. 1

   Slice the peel and pith off the oranges. Using a small serrated knife, cut out the segments over a bowl to catch the juice, then squeeze the leftover pith into the bowl too. Whisk in the oil, vinegar, honey, mustard and seasoning.

2. 2

   Shave the carrots into ribbons with a vegetable peeler straight into the dressing and toss gently. Pour a drizzle of oil into a frying pan, heat it and sear the halloumi for a few minutes, turning once, until browned on each side. Mix the watercress with the carrots, divide between plates and finish with the halloumi and orange segments.