Fennel and Preserved Lemon Salad with Haloumi
Prepare the cheese and salad on the morning of the picnic. Note
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Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Tongs
- Spatula
Ingredients
- 250 grams haloumi cheese, sliced thinly
- 1 tablespoon fresh coriander, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 medium_piece (250g) avocado, chopped coarsely
- 2 tablespoons olive oil
- 2 pieces (80g) preserved lemon rind, washed, chopped finely
- 2 medium_piece (600g) fennel bulbs , sliced thinly
- 1/2 cup fresh coriander leaves, firmly packed
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