APPLE & FENNEL SALAD
150g Halloumi cheese, shaped into balls Breadcrumbs
Salt and pepper to taste
2 eggs, beaten Juice of
1 orange 2tsp mustard
½ cup olive oil Salt and pepper
2 green apples, cored and thinly sliced
1 bulb fennel, thinly sliced
1 orange, peeled and sliced Handful pecan nuts, chopped
1. In a large bowl containing the beaten eggs, dip Haloumi balls. Then dip the balls into a bowl of breadcrumbs and back into the egg bowl. Now set aside in the fridge and allow to cool for 15 minutes.
2. Heat oil in a frying pan. Add balls and fry on all sides until browned. Set aside.
3. In a glass jar, place orange juice, mustard and olive oil. Season with salt and pepper. Close jar and shake to mix together.
4. On a plate, stack some of the apples, fennel and orange. Then stack the rest of the apples. Place the Haloumi balls, sprinkle nuts and drizzle with orange mustard dressing. Garnish with edible flower and fennel leaves.