2 oranges, peeled and segmented
1.5 tbsp Dijon mustard
1.5 tsp honey
1 tbsp red wine vinegar
3 tbsp olive oil
2 carrots, peeled then shaved into strips with a vegetable peeler
225g halloumi, sliced
1 pack of mixed leaves
Tip the rocket into a mixing bowl with the carrots shavings and orange segments and any excess orange juice.
Whisk the mustard, honey, vinegar and olive oil in a small bowl with salt and pepper. Add to mixed leaves mixture and mix well.
Heat a drizzle of olive oil in a frying pan and cook the halloumi until golden on both sides.
Add a pile of salad to each plate and top with halloumi and a sprinkling of pomegranate seeds.