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Pan-fried haloumi with fennel & pink grapefruit salad
Pan-fried haloumi with fennel & pink grapefruit salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Zesty grapefruit complements savory haloumi and briny olives in a refreshing salad.
Ingredients:
  • 1 half-sized baguette (ficelle), cut into 16 5mm-thick slices
  • 200g haloumi*, cut into 5mm slices
  • 1 large fennel bulb, trimmed, finely sliced
  • 20 kalamata olive
  • 125.00 ml flat-leaf parsley leaves
  • 125.00 ml mint leaves
  • 2 pink grapefruit, peeled, segmented, juice reserved
  • 36.40 gm extra virgin olive oil
  • 1.48 gm Dijon mustard
  • 1 small garlic clove, crushed
  • 1 tsp white wine vinegar
  • Leaves from 1 sprig of oregano
Instructions:
  • Preheat the oven to 200°C for optimal baking conditions.
  • Arrange baguette slices on a baking tray and bake until perfectly crisp, about 5-8 minutes. Set aside once done.
  • For the dressing, mix together olive oil, mustard, garlic, white wine vinegar, and oregano. Season with salt and pepper to taste.
  • Warm the olive oil in a large heavy-bottomed skillet over medium-high heat.
  • Add the haloumi slices to the hot pan and cook them for about 30 seconds on each side until they turn golden brown.
  • On 4 plates, arrange baguette slices, haloumi, fennel, olives, parsley, mint, and grapefruit. Drizzle the dressing over the top before serving.
  • Enjoy while hot.

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