Sweet and Tangy, Halloumi, Radish and Fennel Salad

Ingredients: 

1. 3 Oranges 

2. 1 Fennel Bulb

3. 150g Radish

4. 5 Pitted Medjool Dates

5. 4 tbsp Olive Oil

6. 250g Halloumi Cheese 

7. 1 tbsp Cider Vinegar 

8. 2 tsp Dijon Mustard

9. 130g Mix Leaves: Watercress, Rocket and Spinach

Directions:

1. Trim and reserve the fronds of the Fennel. Finely slice the fennel Bulb and soak in ice-cold water for 20 minutes and then drain. 

2. Slice the peel and pith off the circumference of the oranges. Slice the oranges into 1cm thick rounds and half.

3. Finely slice the Radishes and dice the dates. 

4. Heat a non-stick frying pan over a high heat. Dice the Halloumi into 1cm cubes and fry 2 minutes each side. 

5. Meanwhile to make the dressing whisk together the olive oil, vinegar and mustard in a medium sized jug. Season to taste. 

6. To serve arrange the mixed leaves, orange, fennel, radishes, dates and halloumi on plates, scatter over the reserved fennel fronds and drizzle over the dressing. 

7. Enjoy!