Blanched hazelnuts 40g (1½oz), roughly chopped and toasted
Halloumi cheese half 250g pack, sliced
Grate the zest from one of the oranges and reserve. Cut the skin off both oranges, cutting just to the flesh. Holding the peeled oranges over a bowl to catch the juice, slice in between each segment and remove the flesh. Squeeze the membranes to get the maximum juice from them before discarding. Add the hazelnut oil to the juice and season with salt and pepper.
Divide the rocket leaves between two plates, arrange the orange segments on top, then scatter over the pomegranate seeds and hazelnuts.
Heat a lightly oiled griddle pan, add the halloumi and cook for about a minute on each side, then place the halloumi on the salad.
Drizzle over the orange juice dressing, scatter over the reserved zest and serve immediately.
If you don’t have hazelnut oil, then use extra virgin olive oil instead. Once opened, hazelnut oil deteriorates more quickly than most other oils and can develop a rancid taste, so it’s best stored in the fridge.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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