Crispy Rice and Halloumi Salad with Orange Vinaigrette

Make your dressing

Juice your oranges - you'll need 1/2 cup orange juice. Place in a small saucepan over medium heat and reduce until you have a glaze - about 10-15 minutes.

Once reduced, add to a small bowl with juice of 1/2 lime, 2 tsp fresh ginger, 1 tsp honey, 2 tsp rice wine vinegar, 1/2 tsp salt and mix well. Slowly whisk in olive oil and set aside.

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Make your crispy rice

Heat a small frying pan over medium high heat. Heat a  layer of neutral oil - 1-2 tbsp. Once hot, sprinkle in your cold rice, you want about 1 cm thickness here so depending on your pan size you may meed more or less. You shouldn't see the bottom of the pan. Press rice down with a spatula. Cook until edges start to turns deeply golden - 5-7 minutes. Wiggle a spatula underneath to loosen things up if sticking. The rice should stay stuck together in one piece. Once cooked flip onto a plate, season with salt, and set aside.

Cook your halloumi

Slice your halloumi into 1/2 inch slices and pat dry. Heat 1 tbsp oil in your same pan. Once warmed, add halloumi and cook until golden brown on both sides (about 1-2 minutes per side). Chop into large crouton size pieces. You want to serve your halloumi hot so ensure everything is ready to go before you do this step.

Assemble your salad

Assemble salads on 2 large plates. Place a layer of greens, extremely thinly sliced celery, halved cherry tomatoes and cilantro. Break up rice into large chunks and place on top, then halloumi pieces. Drizzle with dressing and finish with honey roasted peanuts and chili crisp.