Name: Fennel and preserved lemon salad with haloumi
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 250 gram haloumi cheese, sliced thinly; 1 tablespoon fresh coriander, finely chopped; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 medium_piece (250g) avocado, chopped coarsely; 1 tablespoon lemon juice; 2 tablespoon olive oil; 2 piece (80g) preserved lemon rind, washed, chopped finely; 2 medium_piece (600g) fennel bulbs , sliced thinly; 1/2 cup fresh coriander leaves, firmly packed

Ingredients

250 gram haloumi cheese, sliced thinly

1 tablespoon fresh coriander, finely chopped

1 tablespoon olive oil

1 tablespoon lemon juice

1 medium_piece (250g) avocado, chopped coarsely

1 tablespoon lemon juice

2 tablespoon olive oil

2 piece (80g) preserved lemon rind, washed, chopped finely

2 medium_piece (600g) fennel bulbs , sliced thinly

1/2 cup fresh coriander leaves, firmly packed

Method

1.Combine cheese, coriander, oil and juice in small bowl. Heat large frying pan, cook cheese over medium heat until browned both sides.

2.Combine avocado, juice and oil in medium bowl. Add remaining ingredients; toss gently before serving.

3.Make fennel and preserved lemon salad. Serve cheese topped with salad. fennel and preserved lemon salad

Prepare the cheese and salad on the morning of the picnic.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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