Friday, 22 August 2008

Haloumi, fennel and pomegranate seed salad

You'll have to forgive the slightly hazy photos, they were taken when my friends Kat and Jamie came for dinner, they are not so used to the obligatory 5mins spent trying to take a good picture, so these were taken in haste.... I digress, the point is, this salad is great! Its actually a recipe from Waitrose, you know those little recipe cards you get in supermarkets? Except the Waitrose ones tend to be quite good.

Its a salad of fennel, leaves, haloumi and pomegranate seeds with a sour cream dressing. I've only recently come round to the idea of fruit in savoury food, but here, with the salty haloumi and garlicky dressing, it works really well.

This is the Waitrose recipe, I've also given my own below as I did it slightly differently and didn't faff about putting the fennel in iced water etc.


Serves 4
1 fennel bulb
100g yoghurt, sour cream or creme fraiche
1 small clove garlic, crushed
2 tbsp extra virgin olive oil
2 handfuls salad leaves - watercress or rocket are good
Juice of ½ lemon
1 pack haloumi, sliced
seeds of 1 pomegranate

Use the biggest plate you have, spread the leaves across the bottom. Cut the fennel in half lengthways through the root. If there any leafy fronds, finely chop these and add to the plate. Cut off any old looking ends of the fennel and slice as finely as you can. Sprinkle these over the leaves. Mix the yoghurt, lemon juice and garlic and season well. Set aside. Now heat a frying pan or griddle and fry the haloumi for a couple of minutes on both sides, lay the haloumi on top of the salad and drizzle over the dressing before sprinkling judiciously with pomegranate seeds.

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1 comment:

Richard said...

Yo yo yo!

I love reading your blog Rachel, it gives me lots of food cravings in the Sahara.

Your carrot salad is possibly one of the best things I have ever eaten.