Far more than the sum of its parts this, it’s a rich, succulent, incredibly tasty salad, with the various flavours and textures going together wonderfully well. It is important to serve it the minute the halloumi has been fried, as it can go quite hard quite quickly. Pink grapefruit juice or a mixture of orange and pink grapefruit is wonderful too.

The salad:-

2 fennel bulbs (about 400g), cut into 1cm thick slices

2 tbsp extra virgin olive oil

a large handful of a mixture of rocket and watercress

a handful of seedless grapes, halved

150g halloumi cheese, cut into 0.5 cm slices

a few fronds of fennel top or dill leaves

The dressing:-

1 teasp finely grated orange zest

100ml freshly squeezed orange juice or very good quality orange juice (or pink grapefruit juice)

3 tbsp extra virgin olive oil

• Preheat the oven to 180C

• Steam or boil thefennel slices for 8 minutes until nearly cooked through. Then drain and place in a single layer on a baking tray. Bake in the oven for 15 minutes until they’re just starting to colour. Remove from the oven and allow to cool

• Meanwhile, put the orange zest and juice in a small saucepan over a medium heat. Leave it to bubble gently until reduced by half. Leave to cool, then mix in the olive oil and season well

• Lay the leaves on each plate, and top with the fennel and grapes

• Dry fry the halloumi slices in a non-stick frying pan, for a couple of minutes on each side until golden. Arrange on top of the leaves then drizzle with the orange dressing

• Serve immediately