Method

1. Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well.
2. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.
3. Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently.
4. Heat a drizzle of oil in a frying pan and cook the halloumi for a few minutes until golden on both sides.
5. Toss the watercress through the dressed carrots.
6. Arrange the watercress mixture on plates and top with the halloumi and oranges.