Method

• Combine the onion, garlic, tarragon, vinegar, orange zest and juice, sugar, one teaspoon of salt flakes and one tablespoon of olive oil in a large bowl and set aside
• Cut the washed, unpeeled carrots lengthways into three slices each
• Cut the fennel lengthways into just under one-centimetre-thick slices, reserving the fronds to garnish
• Add the sliced vegetables to a bowl, drizzle over the remaining tablespoon of olive oil and season with salt and pepper
• Toss carefully, ensuring that the fennel slices remain intact, and set aside for five minutes
• Grill the carrot and fennel in the oven or on a ribbed grill pan for about three minutes on each side until tender and nicely charred
• Add the vegetables to the dressing as they come off the grill
• Heat a couple of centimetres of oil in a medium frying pan
• Crumble the haloumi into pieces about the size of a 20 cent coin and fry until golden
• Drain briefly on paper towel
• Arrange the salad on a serving platter
• Scatter over the haloumi and fennel fronds and serve
•   Tips You could also grill spring onion batons, sliced beetroot or parsnip for this
• Dolloping soft goat's cheese on the salad is a good alternative to the fried haloumi
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