We went apple picking so it only made sense to include apples in meals for the next while at least. Despite being late summer this is when new season apples are growing AND if you go pick your own at this time of year you’ll see the little guys growing ready for the picking in the weeks ahead of Autumn. Which thus may mean we can look forward to eating this APPLE HALOUMI SALAD many times again too – woo hoo!
We’ve added cooked fennel to this mix because it delivers a yummy contrast to the flavours. If you’re not a fan of the aniseedy/liquorice flavour fennel usually has then the cooking process will help reduce that – give it a try before you judge/dismiss yes?
Did you know fennel is actually quite rich in Vitamin C? 100g of fennel, which would be around only 1/4-1/3 of a decent sized fennel bulb delivers about 20% of the recommended daily intake of Vit C.
APPLE HALOUMI SALAD
Serves 4 as part of a shared meal
GF : SF : VEGETARIAN
2 red apples, cut into slices approx 1.5cm thick
1 bulb fennel, cut into sticks
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 tbsp Lemon juice
1 tbsp EVO
2 tsp dried mint
Heat frypan on medium heat, add 1/2 tablespoon olive oil and apple and saute for about 6 minutes, tossing half way, once cooked, remove from pan and set aside. Wipe pan clean with a paper towel, then add another 1/2 tablespoons of olive oil, and fennel sticks. Cook for about 6 minutes, tossing frequently. Remove from pan and set aside. Finish with the haloumi. Drizzle pan with a touch of oil again and cook haloumi for about 2 minutes each side or until golden. Whilst 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.