12 baby beetroot
3 large oranges, peeled with a knife
1/2 cup fresh hazelnuts, roasted in a hot oven until golden, then roughly chopped
2 cups young watercress, washed and stalks removed
12 thick slices haloumi cheese
4 tbsp light-style olive oil
1/2 cupmint leaves, sliced
3 tbspsherry vinegar
6 tbspextra virgin olive oil
Simmer the beetroot in water until tender. Remove, allow to cool, and peel the skins off. Cut the oranges into segments and place in a bowl with the hazelnuts and watercress. Mix the dressing ingredients, pour over the salad and toss together. Divide the salad between six plates and add baby beetroot to each plate.
To grill the cheese, heat the oil in a heavy-bottomed frying pan. Add the cheese and very gently cook it on each side until it turns golden and the centre is molten. Top each salad with two hot slices of cheese, scatter over the mint leaves, and serve at once.