GF & Vegetarian
Skill level: Moderate
This is a light salad with some punchy flavours. Fennel is a digestive so it’s great for anyone with some tummy troubles who often find fresh foods hard to digest. The figs and walnuts are great sources of calcium, potassium and magnesium. The walnuts also add some good fats, as does the olive oil. The haloumi brings the protein! Replace the haloumi with tofu for a vegan version or grilled chicken for a paleo version. Hurry and get cooking with figs before they go out of season!
½ bulb fennel sliced and with fronds removed and kept for later
3 figs halved
4 slices of haloumi approximately 1 cm thick
3 tablespoons toasted walnuts
2 tablespoons extra virgin olive oil
Pinch of good salt and pepper to season
1) Preheat oven to 200 °C.
2) Place fennel in a roasting dish and drizzle with 1 tablespoon olive oil and a tiny sprinkle of salt and pepper before placing in oven for 20 minutes.
3) Heat up a griddle pan or fry pan over a moderately high heat. When the pan is hot add
the haloumi and figs and cook for 5 minutes or until the figs are caramelised and the
haloumi is golden on both sides.
4) When fennel is cooked take it out of the oven and arrange figs, haloumi and walnuts over
the fennel before drizzling with remaining olive oil and seasoning with salt and pepper.
5) Serve immediately as a light meal or as a side dish