Halloumi, carrot & orange salad

Serve this halloumi, carrot, orange and watercress salad with a mustard and honey dressing for an easy lunch or starter. It takes just 20 minutes to make and delivers one of your 5-a-day

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 338
  • fat 23g
  • saturates 10g
  • carbs 15g
  • sugars 15g
  • fibre 4g
  • protein 16g
  • salt 2.1g


  • 2 large oranges
  • 1½ tbsp wholegrain mustard
  • 1½ tsp honey
  • 1 tbsp white wine vinegar
  • 3 tbsp rapeseed or olive oil, plus extra for frying
  • 2 large carrots, peeled
  • 225g block halloumi, sliced
  • 100 bag watercressor baby spinach


  1. 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.

  2. 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.