FENNEL & PRESERVED LEMON SALAD WITH HALOUMI

PREP & COOK TIME 25 MINUTES SERVES 8

250g haloumi cheese, sliced thinly 1 tablespoon finely chopped

fresh coriander

1 tablespoon olive oil

1 tablespoon lemon juice

FENNEL & PRESERVED

LEMON SALAD

1 medium avocado (250g),

chopped coarsely

1 tablespoon lemon juice 2 tablespoons olive oil

2 pieces preserved lemon zest (80g),

washed, chopped finely

2 medium fennel bulbs (600g),

sliced thinly

½ cup firmly packed fresh

coriander leaves

1 Make fennel and preserved lemon salad.

2 Combine cheese, coriander, oil and juice in small bowl. Heat large frying pan; cook cheese over medium heat for 30 seconds each side until browned.

3 Serve cheese topped with salad.

FENNEL & PRESERVED LEMON SALAD

Combine avocado, juice and oil in medium glass bowl. Add remaining ingredients; toss gently before serving.