Ingredients

250g pack cooked beetroot
cut into wedges
3 medium oranges
segments and juice
4 tsp white wine vinegar
2 x 250g packs halloumi cheese
drained
100g watercress

Method
step 1
Heat a large griddle pan or frying pan over a high heat. In a large bowl, combine the beetroot, orange segments and juice and white wine vinegar. Season, then gently mix together.

step 2
Carefully slice each block of halloumi into 4 pieces, then season on both sides with black pepper. Griddle or fry the halloumi for 1-2 mins on each side until golden and crisp, and the cheese is beginning to melt. Add the watercress to the beetroot and orange salad, then toss together. Divide the salad between plates, then top each with slices of hot cheese.