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Grilled blush orange & halloumi salad
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'Every time I cut into a blush orange, I feel a thrill of excitement: each one is magically a slightly diferent hue. It’s not just their looks that are special; blush oranges have a sharp sweetness that’s wonderful straight from the fruit bowl or squeezed into juice, but also makes them a brilliant part of your winter cooking toolkit."
by Chetna Makan
3 blush oranges, peeled
1 tbsp olive oil
225g pack halloumi, sliced
100g pack watercress, thick stems removed
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
1 tsp Dijon mustard
1 Over a large bowl, use a small, serrated knife to segment the oranges, catching the juices. Squeeze the remaining pith over the bowl to get all the juice out, then discard. Set aside both the bowl of juice and the segments.
2 Put a dry frying pan over a medium heat and toast the walnuts for a few minutes until golden, then tip onto a board to cool; roughly chop. Return the pan to the heat, add the oil and fry the orange segments for 2 minutes on each side, until golden. Transfer to a plate. Add the halloumi to the pan and cook over a high heat for 3-4 minutes, turning halfway, until golden.
3 Add all the dressing ingredients to the bowl of orange juice, combine and season. Toss in the watercress, halloumi, walnuts and orange segments. Divide between 2 plates and serve straight away.
Typical values per serving:
This recipe was first published in December 2021.