Halloumi, Orange & Pickled Carrot Salad with Blackberry & Thyme Balsamic

Serves: 2–3
Prep time: 15 minutes
Cook time: 5 minutes

Ingredients

• 200g halloumi, sliced into 1cm thick pieces
• 1 tbsp olive oil
• 1½ tbsp Blackberry & Thyme Balsamic
• 2 large carrots, peeled into ribbons with a vegetable peeler
• 3 tbsp Blood Orange & Cardamom Italian White Condiment
• Pinch of sea salt
• 1 large orange, peeled and cut into segments
• 2 generous handfuls rocket
• Small handful fresh mint leaves
• 1 tbsp sesame seeds, toasted
• Freshly cracked black pepper

Method

1. Place the carrot ribbons in a bowl with the Blood Orange & Cardamom Italian White Condiment and a small pinch of sea salt. Toss well and leave to lightly pickle for about 10 minutes.
2. Toast the sesame seeds in a dry frying pan over medium heat for 1 to 2 minutes until fragrant and lightly golden, then set aside.
3. Heat the olive oil in a frying pan over medium heat and fry the halloumi slices for 2 to 3 minutes on each side until golden and crisp.
4. Drizzle the Blackberry & Thyme Balsamic over the halloumi in the pan and turn the slices once or twice so they become lightly coated and glossy.
5. Arrange the rocket on a serving platter and scatter over the mint leaves, pickled carrot ribbons and orange segments.
6. Place the warm balsamic glazed halloumi over the salad, sprinkle with the toasted sesame seeds and finish with freshly cracked black pepper before serving.