FEN­NEL & PRE­SERVED LEMON SALAD WITH HALOUMI

PREP & COOK TIME 25 mins SERVES 8

Food - - Barbecue -

250g haloumi cheese, thinly sliced 1 ta­ble­spoon fresh co­rian­der, finely chopped 1 ta­ble­spoon olive oil 1 ta­ble­spoon lemon juice

FEN­NEL & PRE­SERVED LEMON SALAD 1 medium av­o­cado, coarsely chopped 1 ta­ble­spoon lemon juice 2 ta­ble­spoons olive oil 2 pieces pre­served lemon zest, washed, finely chopped 2 medium fen­nel bulbs, thinly sliced ½ cup firmly packed fresh co­rian­der leaves 1 Make Fen­nel & pre­served lemon salad (see right). 2 Com­bine cheese, co­rian­der, oil and juice in small bowl. Heat a large fry­ing pan; cook cheese over medium heat for 30 sec­onds each side un­til browned. 3 Serve the cheese topped with salad.

Fen­nel & pre­served lemon salad Com­bine av­o­cado, juice and oil in medium glass bowl. Add re­main­ing in­gre­di­ents; toss gen­tly be­fore serv­ing.

PER SERVE En­ergy 262kcal, 1100kj • Protein 8.4g • To­tal Fat 23g • Sat­u­rated Fat 7g • Car­bo­hy­drate 3g • Fi­bre 3g • Sodium 932mg • Sugar 3g

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