Head straight into spring with Colin Fassnidge’s haloumi, blood orange salad

Zest oranges and combine the zest with 1 teaspoon salt flakes. Cut the oranges into thin slices or segments, reserving any juice for the dressing.

To make croutons, heat a large heavy-based frying pan over medium heat. Toast bread until golden and crisp. Remove to a plate.

Heat oil in pan on medium heat. Cook haloumi for 1 1/2–2 minutes or until golden brown. Add nuts to pan. Cook, shaking pan, for a further 1 1/2–2 minutes or until haloumi and nuts are golden.

Reduce heat to low and add honey. Simmer 1 minute. Stir in chilli, reserved orange juice and the lemon juice. Remove from heat. Season.

Arrange haloumi, cos, avocado and orange segments or slices on a large serving plate. Spoon over nuts and honey liquid from the pan. Season with orange salt and scatter with croutons and pomegranate seeds (if using).