• 2 oranges, peeled
  • 4 tablespoons chopped mint
  • 2 teaspoons white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 50 g (2 oz) pine nuts
  • 250 g (8 oz) haloumi cheese, cut into 8–10 slices
  • 125 g (4 oz) prepared watercress and baby spinach
  • salt and pepper

Divide the oranges into segments by cutting between the membranes, working over a bowl to catch the juice. Whisk the mint, vinegar, olive oil and honey into the juice and season to taste.

Heat a frying pan until hot, add the pine nuts and dry-fry for 1–2 minutes, stirring occasionally, until golden.

Meanwhile, heat a griddle pan until hot. Griddle the cheese slices for 1–2 minutes on each side until golden.

Divide the leaves and orange segments between 2 serving bowls, arrange the cheese on top and sprinkle with the pine nuts. Spoon over the dressing and serve immediately.

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