Tangelo, Halloumi & Olive Winter Salad
An Original Recipe by Lorraine Elliott
Preparation time: minutes
Cooking time:
- 3-4 tangelos (depending on size-you can also use oranges)
- 200g/6ozs. halloumi cheese, sliced
- 1 large clove garlic, peeled
- 1/4 cup extra virgin olive oil plus extra for frying
- 1/4 cup tangelo juice
- salt and pepper
- 1/4 cup olives
- 2 tablespoons fresh chives
- Mint leaves
Step 1 - You need a really sharp knife to be able to cut oranges like this. Slice off the top and bottom of your oranges and then cut down the sides of the orange following the curve of the fruit. Cut into slices.
Step 2 - In a jug grate the garlic finely and then mix with the olive oil, tangelo juice, salt, pepper and chives. Set aside.
Step 3 - When close to ready to serving, heat a frypan on high and add the oil. Pan fry the halloumi slices until golden and burnished.
Step 4 - Lay the tangelo slices on the serving plate. Top with halloumi slices and olives and then drizzle dressing over. Decorate with fresh mint leaves.