Pan-fried haloumi with fennel & pink grapefruit salad

Cooking Salads Pan-fried haloumi with fennel & pink grapefruit salad

Salty haloumi, sour grapefruit and tangy olives are the perfect combination in this vibrant salad.

Lables: Low carb Low kilojoule Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat the oven to 200°C.
  2. Place baguette slices on a baking tray and bake for 5-8 minutes or until just crisp. Remove from oven and set aside.
  3. To make the dressing, combine the olive oil, mustard, garlic, white wine vinegar and oregano, then season with salt and pepper.
  4. Heat the olive oil in a large heavybased frypan over medium-high heat.
  5. When the pan is hot, add the haloumi slices and cook for 30 seconds on each side or until golden.
  6. Divide the baguette slices, haloumi, fennel, olives, parsley, mint and grapefruit among 4 serving plates and pour the dressing over the top.
  7. Serve immediately.

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1 half-sized baguette , cut into 16 5mm-thick slices
1 tbsp olive oil
200g haloumi*, cut into 5mm slices
1 large fennel bulb, trimmed, finely sliced
20 kalamata olive
1/2 cup flat-leaf parsley leaves
1/2 cup mint leaves
2 pink grapefruit, peeled and segmented, juice reserved
2 tbsp extra virgin olive oil
1/4 tsp Dijon mustard
1 small garlic clove, crushed
1 tsp white wine vinegar
Leaves from 1 sprig of oregano

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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