Halloumi, fennel and kiwi fruit salad
From Cookipedia
| Halloumi, fennel and kiwi fruit salad | |
|---|---|
 |
| Servings: | Serves 2 |
| Ready in: | 20 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
This recipe is my rework of warm halloumi and fennel salad. If you were never sure about using fennel bulbs, this is a great recipe to try it out on. Sliced thinly, they are like sliced onions, they have the crunch of a lettuce with the faintest hint of aniseed. Keeping them ice cold makes them especially crunchy. This is another great recipe for your Ghent night. It would also make a great starter for 4 or 6 people.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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 watercress, wild rocket leaves or green salad leaves of choice.
- Zest and juice from ½ a lemon
- 1 x 250 g pack halloumi cheese, sliced to about 1 cm
- 1 Kiwi fruit, peeled and sliced
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 lemon juice and the yogurt 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 warm halloumi, scatter with the kiwi fruit slices