Grilled haloumi with grapefruit and fennel saladOctober 28, 2013
Pair the salty flavour of haloumi cheese with the sweet-tart flavours of grapefruit – yum!
Ingredients for two people
|1||pink grapefruit, segmented|
|70 g||kalamata olives, pitted|
|250 g||haloumi, sliced|
For the salad
Start by segmenting the grapefruit by separating the flesh segments from the membrane. Do this over your salad bowl in order to catch the juice that is produced. Gently toss the grapefruit and juice with the shaved fennel, rocket, olives, and some olive oil. Season with salt and pepper and set aside while you cook the haloumi.
For the haloumi
Heat a lightly oiled pan over a medium high heat. Cook the haloumi for 2-3 minutes on each side until golden on the outside and gooey within.
Top the salad with the fried haloumi and tuck in.
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