250g halloumi, sliced
1 fennel bulb
3 tbs olive oil
Juice from 1 lemon
1 cup Greek yoghurt
½ cup chopped fresh mint
3 blood oranges, peeled and sliced
Slice the fennel bulb in half and slice very thinly. Make sure to keep some of the fennel greens aside to decorate this salad with at the end. Add the sliced fennel to a mixing bowl along with the juice from 1 lemon and 1 tbs olive oil. Mix together until combined and set aside.
Add the yoghurt to a small bowl and add the fresh mint, mix until combined. Put this yoghurt mixture onto your serving platter and smooth across the entire plate. Top with the fennel salad and sliced blood orange segments.
Heat 1 tbs olive oil in a large frypan over a medium heat. Add the halloumi slices and cook for 3 minutes on each side until golden brown.
Add the cooked halloumi to the salad, nestle it amongst the fennel and blood orange segments. Top with the fennel greens and drizzle with 1 tbs olive oil.
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