Colourful grapefruit, fennel and haloumi salad

October 4, 2014

Serves 4

• Olive oil
• 260g haloumi cheese, sliced into strips
• 50g pine nuts, toasted
• 2 ruby grapefruit, peeled and segmented
• 2 baby fennel bulbs, halved and sliced
• 120g watercress
• 75g pomegranate seeds
• 1/3 cup olive oil
• 2 tbsp balsamic vinegar
• sea salt and black pepper

1 Heat a little olive oil in a pan, fry the haloumi on each side until golden grown, set aside and keep warm.
2 To assemble: Mix together the olive oil and vinegar. Place the haloumi, pine nuts, grapefruit segemnts, fennel, watercress and pomegranate seeds in a large bowl, pour over dressing, toss together and serve.

Words and image: Fairlady magazine

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