Chilli honey halloumi salad

Start by making the chilli-infused honey. Combine the honey, pul biber and chilli flakes in a small saucepan. Bring to the boil so it starts frothing, then reduce the heat to low and simmer gently for 3 minutes. Pour into a jar and set aside until ready to use.

Use a sharp knife to cut away the skin and pith of the oranges, then slice into thick rounds. Rub with a little of the olive oil, then heat a griddle pan or frying pan over a medium heat. Sear the oranges for 2-3 minutes on each side, or until caramelised. Transfer to a plate.

Wipe away any excess juice from the pan, then return to the heat and add the halloumi. Cook for 2 minutes on each side, or until golden and crisp.

Toss the pea shoots and rocket with the remaining olive oil, then divide between 2 bowls. Top with the caramelised orange and halloumi, then drizzle with the spiced honey just before serving.