1 blood orange
1 ruby red grapefruit
2 tbsp extra-virgin olive oil
250g haloumi, cut into 1cm thick slices
Pinch of salt flakes
2 tsp honey
1 tsp dried oregano
2 spring onions, white and a bit of the green part, thinly sliced
Top and tail the citrus fruit and remove the skin and the pith.
Segment the grapefruit and slice the oranges into 5mm rounds.
Heat a large frying pan over medium–high heat. Drizzle a small amount of the olive oil over the haloumi and fry for 45–60 seconds on each side until golden brown.
Arrange the citrus on a large plate and season with salt. Add the haloumi slices and drizzle over the honey and the remaining olive oil. Scatter on the oregano and spring onion and serve.