Halloumi & Blush Orange Sprout Salad

Halloumi & Blush Orange Sprout Salad

One for the sprout lovers and skeptics alike   Serves 4

Ingredients:
2 tablespoons blanched almonds
2 blush oranges
2 tablespoons EVOO
1 tablespoon wholegrain mustard
1 tablespoon maple syrup
1 lime juice
1 garlic clove grated
1 1/4 pound Brussels Sprouts
17 oz. brick Halloumi, cut in 3/4" cubes

Directions: 

In a pan over medium heat toast the almonds 3-4 minutes until golden.  Allow to cool slightly then roughly chop.

Cut the tops and bottoms off the oranges then cut around them to remove the skin and pith.Over a bowl to collect any juices, cut out the segments nd put in a separate bowl.  Add the oil, mustard, maple syrup  garlic, and lime juice to the juice bowl, then mix into a dressing.  Season with salt.

Bring a large pan of salted water to a boil and add the sprouts.  Bench for 1 minute, then drain to cool slightly.  Set aside large frying pan over a medium high heat, fry the hollumi for 3 to 4 minutes turning halfway until golden.  Add the sprouts, hollumi, and almonds to the orange bowl, toss with  dressing and serve straight away.  Serves 4