Halloumi, beetroot and orange salad recipe

Ingredients

• 250 g cooked beetroot, cut into chunks
• 3 oranges, peeled and segmented
• pinch of chilli flakes
• 4 tsp white wine vinegar
• 500 g halloumi cheese, sliced
• 1 bag salad leaves
• Homemade bread, to serve

Method

1. Put the cooked beetroot and orange segments in a bowl. Squeeze in any juice remaining in the orange peel, then add the chilli flakes and white-wine vinegar. Season and mix gently.
2. Heat a griddle pan until hot. Cook the halloumi slices for about 5 minutes in total, turning them so that both sides become golden.
3. Divide the salad leaves among serving plates. Spoon over the beetroot and orange mixture and add the hot halloumi. Serve with the bread.