Simon Rimmer served up a tasty halloumi salad with orange blossom dressing on Sunday Brunch.

The ingredients are: 2 x 250g halloumi packs, cut into ‘fingers’ and Oil toi fry.

The salad dressing: 2 teaspoons orange blossom water, 1 tablespoon zatar, Juice and zest 1 lemon and 175ml extra virgin olive oil.

For the salad : 200g cooked bulgar wheat, Bunch chopped parsley, Handful chopped mint, 1 grated carrot, 1 chopped cucumber, 4 chopped toms (ripe), 3 chopped sp onions, 1 tablespoon sliced jalapenos and Serve with flatbread.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.