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Orange, watermelon and fennel salad with barley and grilled halloumi

Serves:

2022-06-11

Ingredients

For the salad

  • ½ fennel bulb, finely sliced
  • 1 small red onion, finely sliced
  • 1 x 200g tin cooked barley (Mayor)
  • 2 oranges, peeled and segmented (save any juices)
  • 1 handful rocket leaves
  • 200g red watermelon, diced
  • 1 packet halloumi cheese (Fior di Vita)

For the dressing

  • 2 tbsp. balsamic vinegar
  • 4 tbsp. olive oil (Borges)
  • Juice ½ orange plus 1 tsp zest
  • Salt and pepper to taste

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Method

Start this recipe by placing the fennel, onion and cooked barley into a large bowl and mix together. In a smaller bowl mix together the dressing using the vinegar, olive oil, orange juice and zest and season well with salt and pepper. Pour over the salad and mix together. Next, toss over the orange segments, watermelon and rocket leaves. Place into the fridge. Remove the halloumi from its packet and slice into 4. Season with salt, pepper and a dusting of flour and quickly brown on a hot plate or pan with a little oil till golden for 1 minute on each side. To serve, mix the salad together, spoon onto large deep salad bowls and top with the grilled halloumi and drizzle over any remaining salad dressing juices.

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