Warm Roast Carrot, Halloumi & Orange Salad

1. Heat your oven to 200°C/Fan 180°C/Gas 6. Finely grate the zest from one of the oranges into a bowl. Squeeze the juice from the zested orange. Drizzle in the honey, 1 tbsp olive oil and a pinch of salt and pepper. Whisk well.

2. Trim and scrub the carrots. Halve them widthways if they're large so they're about as long as a little finger. Then halve them lengthways or quarter them so they're all roughly the same thickness. Tip the carrots into a large roasting tin. Pour over half the honey and orange marinade. Turn the carrots to coat them in the marinade, then spread them out in an even layer. Roast for 25 mins till tender and caramelised.

3. While the carrots roast, drain and rinse the kidney beans and add them to a large bowl. Remove the peel and white pith from the remaining orange and slice into segments. Add these to the bowl. Pick the mint leaves off the woody stalks and finely chop the leaves. Add these to the bowl.

4. Drain the halloumi and chop into 1cm-thick cubes. Heat a large frying pan over a medium heat. Drizzle in 1/2 tsp olive oil and add the halloumi. Fry, turning occassionally, for 5 mins till golden on all sides.

5. Remove the carrots from the oven. Add them to the salad bowl. Scatter in the pumpkin seeds. Add the rocket and drizzle over the remaining honey and orange dressing. Toss well to mix.

6. Divide the salad between 2 plates. Top with the fried halloumi and serve.