Quick & Easy

Orange, fennel and haloumi salad

The citrus flavour in this beautiful salad, together with the unique blend of fennel and haloumi make for a delightfully tangy dish with more than just a hint of the Mediterranean.
orange, fennel and haloumi salad



1.Heat 1 tablespoon of the oil in large frying pan over mediumlow heat.
2.Trim fennel; cut into quarters. Thinly slice onion.
3.Cook fennel, cut-side down, in pan about 5 minutes or until browned lightly.
4.Meanwhile, whisk 1 tablespoon of the oil, juice and thyme in small jug until combined; pour over fennel. Add onion to pan, cover with lid or foil; cook, over low heat, until fennel is tender.
5.Slice cheese thickly. Heat remaining oil in large frying pan; cook cheese until browned both sides. Remove from heat.
6.Meanwhile, trim rocket. Thickly slice tomatoes. Arrange rocket on serving platter; top with tomato, fennel mixture and cheese; drizzle with pan juices, sprinkle with mint.

Haloumi is a firm, cream-coloured sheep-milk cheese matured in brine; it tastes somewhat like a minty, salty fetta in flavour, and can be grilled or fried, briefly, without breaking down. It should be eaten while still warm as it becomes tough and rubbery on cooling.


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