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  • The Australian Women's Weekly

    Speedy summer dinners

    Oct 30, 2019 3 minutes

    Orange, fennel and haloumi salad

    SERVES 4 PREP AND COOK TIME 20 MINUTES

    ¼ cup (60ml) extra virgin olive oil
    4 (520g) baby fennel bulbs, trimmed, quartered
    ½ cup (125ml) fresh orange juice
    1 teaspoon fresh thyme leaves
    500g haloumi, sliced thickly
    100g rocket leaves, trimmed
    3 medium (450g) tomatoes, sliced thickly
    1 small (100g) red onion, sliced thinly
    ½ cup loosely packed fresh mint leaves

    Heat 1 tablespoon of the oil in a medium frying pan on the barbecue over medium heat.

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