Super summer dinners
Jan 01, 2020
2 minutes
Orange, fennel and haloumi salad
SERVES 4 PREP AND COOK TIME 20 MINUTES
¼ cup (60ml) extra virgin olive oil
4 (520g) baby fennel bulbs, trimmed, quartered
½ cup (125ml) fresh orange juice
1 teaspoon fresh thyme leaves
500g haloumi, sliced thickly
100g rocket leaves, trimmed
3 medium (450g) tomatoes, sliced thickly
1 small (100g) red onion, sliced thinly
½ cup loosely packed fresh mint leaves
Heat 1
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