Matakana salad of oranges, beetroot, watercress and fried haloumi
|2 cups||Young watercress|
|4 Tbsp||Olive oil, light|
|12 slices||Haloumi cheese, thick|
|½ cup||Mint leaves|
- Simmer the beetroot in water until tender. Remove, cool and peel.
- Cut the oranges into segments and place in a bowl with the hazelnuts and watercress. Combine the dressing ingredients.
- Toss the salad with the dressing and divide among 6 plates. Add baby beetroot to each plate.
- To grill the cheese, heat the oil in a heavy-based frying pan. Add the cheese and gently cook it on each side until golden with a molten centre. Top each salad with 2 hot slices of cheese. Scatter with sliced mint and serve at once.