FENNEL & PRESERVED LEMON SALAD WITH HALOUMI
PREP & COOK TIME 25 mins SERVES 8
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