Hasselback Halloumi and Orange Salad (V) from Pull Up A Chair

Serves 2

75g (2¾oz) quinoa

2 tablespoons olive oil

2 blush oranges

250g (9oz) block of halloumi

2 tablespoons runny honey

½ red chilli, finely sliced

90g (3¼oz) lamb’s lettuce or watercress

Sea salt flakes and freshly ground black pepper

Place the quinoa in a saucepan with 225ml (8fl oz) water. Bring to the boil, then simmer for 15–20 minutes until the quinoa is cooked and the water has been absorbed. Remove from the heat and stir through 1 tablespoon of the olive oil. Season and set aside to cool.

Cut away the skin and pith of the oranges, then slice into wedges, keeping any juices.

Use a sharp knife to diagonally score the top of the halloumi, leaving 1cm (½in) between each cut and slicing halfway down the block. Place in a small roasting dish, then rub with the remaining olive oil. Preheat the grill to high and, once hot, grill the halloumi for 6–7 minutes until golden brown and blistered. Drizzle with the honey and scatter over the chilli, before grilling for a further 30 seconds to become bubbly.

In a large bowl, toss the quinoa with the lamb’s lettuce and any juices from slicing the oranges. Divide between 2 bowls, then top with the orange wedges.

Serve the roasted halloumi piping hot in the centre of the table, ready to scoop some on to each plate.