Grilled Haloumi, Rocket, Fennel & Nectarine Summer Salad
Recipe by Helen Tzouganatos
Ingredients:
100g rocket leaves
1 small fennel bulb, thinly sliced
3 white or yellow nectarines, cut into wedges
1 tsp flaked almonds, toasted
180g pack Cyprus style haloumi, thickly sliced
Extra virgin olive oil, to brush
Juice of ½ lemon
Dressing
⅓ cup extra virgin olive oil
Juice of 1 small lemon
1 tsp honey
Pinch of sea salt and cracked pepper
Method:
In a large bowl, whisk together dressing ingredients. Add rocket and fennel to the bowl and gently toss to coat in dressing. Transfer rocket and fennel to a salad platter.
Brush both sides of haloumi with olive oil. Heat a chargrill pan on medium-high heat. Grill haloumi for a few minutes on each side until golden and charred. Squeeze lemon juice over haloumi just before taking it off the heat.
Scatter haloumi, nectarine and almonds over salad to serve. Drizzle remaining dressing over salad.
