Regal Smoked Salmon, Mandarin, Halloumi and Chilli Crouton Salad

Difficulty: Easy 
Cooking time: 10 mins  
Serves: 6  
Preparation time: 15 mins  

Ingredients

2 x 3.5 oz Regal Beech Smoked Salmon

3-4 mandarins

2 Tbsp olive oil

1 Tbsp rice wine vinegar

2 slices thick sliced bread

spray oil

1 tsp smokey paprika

2 tsp chili flakes

7oz halloumi cheese

5 oz bag baby spinach, washed, drained

1 cup fresh watercress leaves, to garnish

Mandarin & Mustard Dressing:

¼ cup olive oil

¼ cup rice wine vinegar

1 mandarin, juice of

1 tsp wholegrain mustard

Method

Remove the Regal Smoked Salmon from the fridge and allow to rest at room temperature for 5 minutes, while preparing the salad.

Peel the mandarins, and break into segments. Remove as much pith from the outside of the segments as possible. Place in a small bowl and drizzle over the first measure of olive oil, rice vinegar and season to taste with salt and freshly ground black pepper. Set aside.

Preheat oven to 350°F. Line a baking tray with baking paper and spray with a little olive oil. Cut away the crusts from the bread and cut into 1cm cubes. Scatter the bread cubes over the baking tray, and spray with a little more oil. Sprinkle over the paprika and chili flakes and toss to evenly coat. Bake in the oven for 5 minutes. Remove from oven and turn the croutons and then return to cook for another 3-4 minutes until browned and crispy. Set aside.

Heat a grill plate or frying pan and spray with a little oil. Slice the halloumi into half centimeter thick slices. Fry on each side for 2 minutes, until browned, and soft. Remove to a plate and set aside. Once cool, cut diagonally to make triangles.

Arrange the spinach leaves over a large serving platter. Top with slices of the Regal Smoked Salmon, mandarins, halloumi, and scatter with the chili croutons. Garnish with a few watercress leaves and drizzle with the Mandarin & Mustard dressing. Serve immediately.

To make the dressing, in a small jug or glass jar, mix together the leftover juices from the marinated mandarins with the second measure of olive oil and rice wine vinegar. Squeeze out the juice of the remaining mandarin and combine with wholegrain mustard. Season to taste with salt and freshly ground black pepper. Whisk well to combine.