Recipe by Helen Tzouganatos – as seen on Loving Gluten Free
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
Grilled Haloumi, Rocket, Fennel & Nectarine Summer Salad
- 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.
