200g haloumi cheese, thickly sliced

2 handfuls watercress, washed and stems picked and discarded

1 avocado, thinly sliced

100g smoked salmon

1 blood orange, segmented

Paul Newman’s Own Balsamic Dressing

1. Heat the olive oil in a frying pan over medium-high and cook the haloumi slices for a few minutes on each side or until golden brown.
2. Arrange the watercress, avocado, smoked salmon, blood orange and haloumi on a nice serving platter and drizzle with Paul Newman’s Own Balsamic Dressing to taste.