Place the rocket in a large salad bowl. Trim and peel the carrots. Use a vegetable peeler to peel the carrots into long ribbons. Add them to the rocket. Use a small, sharp knife to slice the skin and pith off 1 orange. Slice the juicy segments out of their papery membranes and add them to the bowl.

Drain the lentils. Rinse under cold water then tip into the salad bowl. Pick the mint leaves off their woody stalks and roughly chop them. Add these to the bowl.

Finely grate the zest from the remaining orange into a small bowl. Sqeeze in juice from 1 half (keep the other half for later). Add 1 tbsp olive oil and salt and pepper. Whisk together. Taste and adjust the seasoning. Set aside.

Cut the halloumi into slices, about 3mm wide. Place a large frying pan on a high heat and add 1 tbsp olive oil. Add the halloumi chunks and fry for 2 mins on each side till golden brown.

Turn the heat under the pan right down. Squeeze in the juice from other half of the orange. Drizzle in the honey. Stir to mix then turn the halloumi to coat it. Turn the heat off.

Pour the dressing over the rocket and lentils and toss well to mix. Divide the salad between 2 plates and top with the warm halloumi. Drizzle over any of the honey glaze from the pan. Serve straight away.