Ingredients

4 tbsp Co-op olive oil, plus extra for brushing
1 tsp Dijon mustard
1 tbsp red wine vinegar
2 tbsp Co-op orange juice
12 fresh mint leaves, finely chopped (optional)
Freshly ground black pepper
60g Co-op halloumi
3 Co-op apricots, stoned and halved
120g Co-op rocket
2 tbsp pumpkin seeds, toasted (optional)

Method

Whisk together the olive oil, Dijon mustard, red wine vinegar and orange juice

Stir through the mint leaves, if using, season with black pepper and set aside

Cut the halloumi in half lengthways then slice into 12 pieces

Brush the halloumi and apricots with a little olive oil, then fry in a griddle pan for 2-3 mins on each side

Toss the rocket in half the dressing and arrange on a serving plate, then top with the apricots and halloumi

To serve, drizzle over the remaining dressing and sprinkle with the pumpkin seeds, if using