Halloumi & blush orange sprout salad

In a pan, toast the almonds over a medium heat for 3-4 minutes, until golden. Allow to cool slightly, then roughly chop.

Cut the tops and bottoms off the oranges, then cut around them to remove the skin and pith. Over a bowl, to collect any juices, cut out the segments and put in a separate large bowl. Add the oil, mustard, maple syrup, lime juice and garlic to the juice bowl, then mix into a dressing. Season with salt.

Bring a large pan of salted water to the boil and add the sprouts. Blanch for 1 minute, then drain and set aside to cool slightly. Set a large frying pan over a medium-high heat; fry the halloumi for 3-4 minutes, turning halfway, until golden. Add the sprouts, halloumi and almonds to the orange bowl, toss with the dressing and serve straight away.