AP­PLE & FEN­NEL SALAD

True Love - - TL Quick & Easy3 -

In­gre­di­ents

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

Method

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.

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