Vine Leaf Wrapped Haloumi Fig And Fennel Salad
A simple and impressive haloumi dish, perfect for entertaining.
Keywords
- donna hay
- recipes
- food
- cooking
- cloudy bay
- wine
- entertaining
- parties
- haloumi
- fig
- fennel
- healthy
- #cloudybay
- #comesailaway
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Mandoline
- Mixing bowl
- Whisk
- Nonstick skillet
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
Ingredients
- ⅓ cup (80ml) extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons honey
- sea salt
- cracked black pepper
- 2 baby fennel, trimmed and thinly sliced on a mandoline
- 1 punnet micro (baby) mint leaves, plus extra to serve
- 600g haloumi+, cut into 4 x 1cm-thick pieces
- 8 vine leaves, rinsed and dried
- 2 tablespoons lemon-infused extra virgin olive oil
- 2 lemons, cut into cheeks
- 4 figs (about 150g), quartered
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