For good nutrition we look to include all the macronutrients – proteins, carbohydrates, fats – to balance the meal. This heavenly combination, an apple and haloumi salad, creatively makes this balance for you, with a surprising booster of Vitamin C from fennel, apples and leafy greens too. Enjoy as is or top up the dish with free range poached chicken, a handful of legumes or fresh fish.
Apple Haloumi Salad
Serves 4 as part of a shared meal
GF : SF : VEGETARIAN
1 bulb fennel, cut into sticks
2 red apples, cut into slices approx 1.5cm thick
250g haloumi, sliced approx 1cm thick
3 cups rocket
1/2 bunch mint, leaves picked
2 tablespoons olive oil
1/4 cup almonds, chopped and toasted until golden
Sea salt and ground black pepper
1 1/2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
2 teaspoons dried mint
Heat frypan on medium heat, add half a tablespoon olive oil and fennel and saute for about six minutes, tossing frequently, once cooked, remove from pan and set aside.
Wipe pan clean with a paper towel, then add a drizzle of olive oil, and apple slices. Cook for about six minutes, turning half way. Remove from pan and set aside. Finish with the haloumi. Drizzle pan with a touch of oil again and cook haloumi for about two minutes each side or until golden.
While haloumi is cooking, whisk dressing ingredients together and toss with rocket and mint. Place half the rocket and dressing onto a serving platter arrange half the fennel, apples, haloumi on top and repeat.
Sprinkle toasted almonds on top, season with sea salt and black pepper and serve.
Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.