Cooking time: 10 minutes

Preparation time: 15 minutes

Serves: 6


juice of 1 orange
2 tbs olive oil
1 clove garlic, crushed
1 tbs wholegrain mustard
125g baby rocket leaves
3 oranges, peeled, halved and thinly sliced
180g Lemnos Haloumi, cut into 1/2 cm thick slices
plain flour, for dusting
1 egg, lightly beaten
1 1/2 cups fresh breadcrumbs
1/2 cup natural flaked almonds, roughly chopped
oil, for shallow frying


Combine orange juice, oil, garlic and mustard in a jar and shake until well combined.

Arrange rocket, parsley and orange slices on a serving platter.

Coat haloumi in flour, dip in egg and roll in combined breadcrumbs and almonds, pressing firmly.

Heat oil in a frypan over medium heat and cook haloumi on each side, until golden. Drain on absorbent paper, before adding to salad greens. Drizzle with dressing and serve immediately.