Jaffa Orange, Halloumi and Carrot Salad | Jaffa Fruit
Cut the peel and pith away from the oranges. Use a small, serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice
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Ingredients
- 2 x Jaffa Oranges
- 2 x Large Carrots, peeled
- 225g Halloumi (sliced)
- 100g Bag Watercress or Baby Spinach
- 3 TBSP Oil (plus extra for frying)
- 1½ TBSP Wholegrain Mustard
- 1 TBSP White Wine Vinegar
- 1½ TSP Honey
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