A zesty grilled haloumi and orange salad

In partnership with Mainland

Summer salads are a thing of beauty and this one is no exception. Grilled Mainland Haloumi cheese is paired with sweet orange, crunchy walnuts and fresh mint to make a salad that’s bursting with flavour and perfect for summer entertaining.

Prep Time: 15 mins

Serves: 4

Cook time: 10 mins

Ingredients

2 x 250 gram packs	Mainland Haloumi cheese, drained
1 Tsp	Dijon mustard
3 Tsp white wine vinegar	White wine vinegar
5 Tbsp olive oil	Olive oil
200g	Rocket and mesclun salad
50g	Walnut pieces, toasted
3	Medium oranges, peeled and segmented
12	Mint leaves

Directions

1. Heat a large griddle pan or your barbecue to a high heat.
2. Slice the Mainland Haloumi into 3cm slices, then place in the pan or on the barbecue to cook for 2-3 minutes, until you have nice char marks on each side. Remove and place to one side.
3. Whisk the Dijon mustard and white wine vinegar in a bowl. Slowly drizzle in the olive oil while whisking until it is well combined.
4. Place the salad leaves on a large serving plate or in a bowl, spoon over two thirds of the dressing and toss to combine. Add the walnuts, orange segments and Mainland Haloumi. Season with salt and pepper, then drizzle with the remaining dressing and garnish with the mint leaves