Steps
- Peel 2 large oranges, removing the white pith. Cut out the segments over a bowl and squeeze the remaining membranes into it.
- Whisk the collected juice with 1½ tablespoons of whole-grain mustard, 1½ teaspoons of honey, 1 tablespoon of white wine vinegar, and 3 tablespoons of olive oil. Season with salt and pepper.
- Peel 2 large carrots into ribbons and toss in the dressing.
- Heat a little olive oil in a skillet over medium heat. Cook 225g of sliced halloumi, turning, until golden on both sides.
- Toss 100g of watercress through the carrots. Arrange on plates with the halloumi and orange segments.