Sunday, 13 November 2016

Fennel Stalk Haloumi Salad

Fennel Stalk Haloumi Salad

4 fennel stalks sliced 1 cm circles
2 cloves of garlic finely sliced
1 tablespoon olive oil
1 small packet of Haloumi sheep cheese cut into strips
1/4 red onion sliced
1 small red chilli deseeded and finely chopped
1/2  cup frozen peas (defrosted)
1/2 cup frozen corn (defrosted)
Pinch of salt
1 tablespoon lemon juice
Garnish - fennel fronds

  1. Saute fennel stalks and garlic in a frying pan with oil for 5 minutes.
  2. Add the haloumi strips, red onion, chopped chilli, peas, corn and salt and cook for a further 5 minutes stirring to ensure haloumi strips are browned.
  3. Place salad into a bowl and stir through lemon juice.
  4. Add fennel fronds as garnish on top.

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