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
- Saute fennel stalks and garlic in a frying pan with oil for 5 minutes.
- 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.
- Place salad into a bowl and stir through lemon juice.
- Add fennel fronds as garnish on top.