* 1 fennel bulb
* 1 small pot of natural yogurt
* 3 cloves Garlic, peeled and crushed
* Freshly ground black pepper
* 2 tablespoons extra virgin olive oil
* Freshly ground black pepper
* 170 g mixed salad leaves, (watercress, spinach, lambs lettuce, wild rocket, etc.
* 1 Cooking apple, peeled, cored and chopped into small cubes
* 1 x 250 g pack halloumi cheese, sliced to about 1 cm
* A handful of nice tomatoes

===Method===
* Slice the fennel thinly and leave for 10 minutes in a bowl of iced water to keep crisp
* Sauté the garlic with the black pepper in the olive oil until the garlic starts to colour-remove from the heat and allow the oil to cool a little.
* Whisk garlic and oil into the yogurt
* Drain the fennel and toss with the salad leaves and place in a large salad bowl
* Heat a barbecue or griddle pan, brush the halloumi slices with oilve oil and grill for 3 to 4 minutes to get it nicely marked. It won't melt.
* Top the salad with the garlic yogurt and warm halloumi then scatter the apple chunks over the top, garnish with the tomatoes and serve.

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