Pan-fried haloumi with fennel & pink grapefruit salad

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

Recipe «Pan-fried haloumi with fennel & pink grapefruit salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.