Fried Haloumi And Orange Salad

1. 1

   Fill a roasting dish with 5cm warm water and place haloumi slices in it in a single layer. Leave at room temperature for 2 - 6 hours, or over night in the fridge.

2. 2

   Thinly slice the chilli and place in a small pan with the garlic and half the oil. Bring to a gentle simmer for 2 minutes. (You don't want the garlic to change colour too much, you just want the flavours to infuse). Take off the heat and pour contents into a small jug, then add the reamining oil and the vinegar and leave this dressing to one side.

3. 3

   Bring a small pot of water to the boil and add half the spinach and submerge with a wooden spoon. Keep the spinach in the water for 15 seconds then drain immediately into a strainer and refresh with cold water. Squeeze out excess water. Shred the remaining spinach with a shap knife.

4. 4

   Take the haloumi from the soaking water and pat dry on kitchen paper. Heat a frying pan and add a few tablespoons of olive oil, then fry the haloumi on both sdies. Remove from the heat and place on 4 plates.

5. 5

   Take the blanched spinach and pull apart to loosen it a little, then place in a bowl with the shredded raw spinach, orange sements, hazelnuts and sun dried tomatoes.

6. 6

   Slice the water chestnuts into rounds about 5mm thick and add to the bowl.

7. 7

   Stir the chilli dressing and add to the salad mix with a little salt and mix by hand.

8. 8

   Divide the salad between the four ptaes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.