Fill a bowl or roasting dish with
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.
Take the haloumi from the soaking water and pat dry on kitchen paper. Heat a frying pan and add
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
© 2005 Peter Gordon. All rights reserved.