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BEETROOT, RED ONION & ORANGE SALAD WITH GRILLED HALLOUMI

SERVES 4

4 oranges, peel and pith removed

320g/11oz cooked beetroot, halved and sliced

320g/11oz red onions, halved and thinly sliced

1 tbsp chopped dill

250g/9oz halloumi cheese, cut into 1cm/½in slices

FOR THE DRESSING

2 ½ tsp red wine vinegar

2 tbsp olive oil

1 tsp Dijon mustard

good pinch of sugar

freshly ground black pepper

Cut between the orange segment membranes to remove the flesh, reserving any juice. To make the dressing, whisk together the vinegar, oil, mustard and sugar and season with black pepper. Put the orange segments, beetroot and onion in a bowl and mix. Sprinkle over the dill, any reserved juice and the dressing. Mix well, then leave for at least 30 minutes for the flavours to mingle. Preheat the grill and grill the halloumi for about 4 minutes on each side until browned, then serve with the salad.