• 500 g haloumi, cut into 1 cm slices
• 1 red chilli (ideally you do want a little heat in this and I prefer it to be quite fiery)
• 1 garlic clove, finely chopped or crushed
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 3 large handfuls of large-leaf spinach, stems removed if too woody
• juice of 1 lemon
• salt
• 20 fresh water chestnuts
• olive oil for frying
• 2 oranges, segmented
• small handful of hazelnuts, lightly toasted and skins rubbed off
• 150 g sun-blushed tomatoes
• 2 handfuls of dill sprigs

Fill a bowl or roasting dish with 5 cm warm water and place the haloumi slices in it in a single layer. Leave at room temperature for 2–6 hours, or overnight in the fridge.

Thinly slice the chilli into rings and place in a small pan with the garlic and half the olive oil. Bring to a gentle simmer and keep on the heat for 2 minutes – you don’t want the garlic to colour too much, but you do need the flavours to infuse. Take off the heat, pour the contents into a small jug, then pour in the remaining oil and the vinegar and leave this dressing to one side.

Bring a large pot of water to the boil and put half the spinach in it. Press it down to submerge it, then count to 15. Immediately drain it into a colander and then refresh it in a large bowl of cold water. Squeeze out excess water. Shred the remaining spinach with a sharp knife.

Fill a 1 litre container with cold water, add the lemon juice and a teaspoon of salt, then mix to dissolve. Peel the water chestnuts with either a small sharp knife or a potato peeler and place in the acidulated water.

Take the haloumi from the soaking water and pat dry on kitchen paper. Heat a frying pan and add a few tablespoons of olive oil, then fry the haloumi slices until golden on both sides. Remove from the pan and place on 4 plates.

Take the blanched spinach and pull it apart to loosen it a little, then place in a bowl together with the shredded spinach, orange segments, hazelnuts and sun-blushed tomatoes. Slice the peeled water chestnuts into rounds about 5 mm thick and add to the bowl. Stir the chilli dressing, then pour half over the spinach salad with some salt and toss it all together. Divide this between the 4 plates, then spoon over the remaining chilli dressing and scatter on the parsley leaves.