Bowl of fennel, chickpea and orange salad with haloumi

Fennel is one of our favourite vegetables. It’s sensational roasted but equally as good raw simply tossed with olive oil, lemon juice and cracked pepper.

This salad takes it up a notch with the addition of chickpeas, orange and spinach. It’s so easy to prepare and the haloumi gives it a lovely saltiness. Grilled chicken would also work instead of haloumi.

This recipe serves 4 people.

You will need

  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 250g haloumi, cut into 8 slices
  • 120g baby spinach
  • 1 large fennel, chopped, handful of fronds reserved
  • 240g can of chickpeas, rinsed and drained
  • 2 oranges, chopped (reserve zest and juice from one)
  • Handful chopped mint (optional)
  • 3 tbsp extra virgin olive oil
  • 1 lemon, juiced
  • Freshly cracked black pepper, to taste

What you do

Heat a frying pan over medium-high heat. Drizzle olive oil over both sides of the haloumi slices and sprinkle with the oregano. Fry for 1-2 minutes on each side until golden brown and set aside.

Meanwhile, prepare the salad by combining the spinach, fennel, chickpeas and chopped orange in a  large bowl. Whisk together the extra virgin olive oil, orange zest and juice and lemon juice in a small bowl/jar and add to the salad. Toss to combine with the cracked pepper and serve among four bowls, assigning two pieces of haloumi to each.

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15 minute meals, Dinner, Lunch, Salads, Sides, Vegetables, Vegetarian


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