Ruby grapefruit, fennel, haloumi and pine nut salad
Serves 4 1 Heat a little olive oil in a pan, fry the haloumi on each side until golden grown, set aside and keep warm.
Keywords
- ruby grapefruit
- fennel
- haloumi
- pine nut
- fairlady
- pine-nut
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Spatula
- Mixing bowl
- Whisk
- Plate
Ingredients
- 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
- black pepper
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