Halloumi, carrot & orange salad
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  • 2 large oranges Orange or-ange One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
  • 11½ tbsp wholegrain mustard
  • 11½ tsp honey Honey huh-nee Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
  • 11 tbsp white wine vinegar
  • 13 tbsp rapeseed or olive oil, plus extra for frying Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 12 large carrots, peeled Carrot ka-rot The carrot, with its distinctive bright orange colour, is one of the most versatile root…
  • 1225 g block halloumi, sliced Halloumi ha-loo-mee A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…
  • 1100 bag watercress or baby spinach Watercress wort-er-cress With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.
  • 1 Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges. 



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