This orange and carrot salad, paired with barbecue grilled halloumi creates the perfect salad for any summer dinner party!
Ingredients
2 Navel oranges
2 Blood oranges
2 Carrots
200 g Halloumi cheese
2 tbsp Black olives
2 Sprigs of fresh mint
4 tbsp Extra virgin olive oil
Salt
1 Pinch of cumin
Freshly ground black pepper
Method
- Wash, dry and de-leaf the fresh mint. Set aside a few whole leaves and chop up the rest finely. Juice . a blood orange, filter out the excess bits/pips with a sieve, then season the juice with Maldon Salt and pepper. Add the olive oil, cumin and chopped mint and mix together well. Put this salad dressing in the fridge for later.
- Cut the peel and pith away from the rest of the oranges with a very sharp knife until the pulp is completely clean. Cut each orange into segments and toss into a salad bowl.Using a vegetable peeler, finely shred the peeled carrots into the bowl, and add the olives and salad dressing together.
- Chop the halloumi into thin slices, lightly brush with olive oil and then grill on the barbecue until golden on both sides. Serve together with the salad. Add a pinch of salt for seasoning.
Recipe by Maldon Salt