• 200g haloumi cheese, sliced
• 2 tablespoons olive oil
• 100g baby spinach leaves
• 2 oranges, peeled and segmented
• 1/2 red onion, thinly sliced
• 50g walnuts, toasted and roughly chopped (optional)
• 2 tablespoons fresh mint leaves, chopped (optional)
• Salt and pepper, to taste

• 3 tablespoons The Australian Vinegar Co. White Wine Vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Step 1:

In a small bowl, whisk together The Australian Vinegar Co. White Wine Vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined. Set aside.

Step 2:

Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the sliced haloumi and cook for 2-3 minutes on each side until golden brown and crispy. Remove from the pan and set aside on a plate lined with paper towels.

Step 3:

In a large salad bowl, combine the baby spinach leaves, orange segments, thinly sliced red onion, toasted walnuts, and chopped mint leaves.

Step 4:

Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients evenly.

Step 5:

Arrange the golden brown haloumi slices on top of the salad.

Step 6:

Season with salt and pepper to taste.