Ingredients
Orange - 2 large (peeled and cubed)
Wholegrain Mustard - 1 1/2 tbsp.
White wine vinegar - 1 tbsp.
Salt and Pepper - to taste
Halloumi cheese - 1 (8-oz) block (sliced)
Arugula leaves - 1 cup (washed and dried)
Baby spinach - 1 cup (washed and dried)
Cherry tomatoes - 1 cup (cut into half)
Olive oil - 3 tbsp.
Honey - 1 1/2 tbsp.
Method
Combine in a bowl the oranges, mustard, vinegar, honey, and season
with salt and pepper. Mix thoroughly until combined. Set aside.
In a small skillet, heat the olive oil and cook the halloumi on both
sides until golden - about 1-2 minutes on each side. Transfer the
cooked halloumi slices onto a plate lined with paper towels. Set aside.
In a large bowl, combine the arugula, spinach, and cherry tomatoes.
Add the orange and honey dressing, then toss until the vegetables and
greens are completely coated in the dressing.
Arrange the halloumi on top of the salad and serve immediately.
Chef's Tip:
Try to capture as much of the orange juice as you can when cutting it.