GF : SF : V
Serves 4 as part of a shared meal
Did you know fennel is actually rich in Vitamin C? 100g of fennel, which would be around only 1/4-1/3 of a decent sized fennel bulb delivers about 20% of the recommended daily intake of Vit C.
So between the fennel, apples, rocket and lemon in this one we amping up the C factor pretty nicely for you!
Think about what you are eating and the beautiful nutrients in your food as you make it my friends, it really truly does make you appreciate real food for all that it is. Get cooking!
Ingredients:
2 red apples, cut into slices approx 1.5cm thick
1 bulb fennel, cut into sticks
250g haloumi, sliced approx 1cm thick
3 cups rocket
1/2 bunch mint, leaves picked
2 tablespoons olive oil
1/4 cup almonds, chopped and toasted until golden
sea salt and ground black pepper
Dressing:
1 1/2 tbsp Lemon juice
1 tbsp EVO
2 tsp dried mint
Method:
Heat frypan on medium heat, add 1/2 tablespoon olive oil and apple and saute for about 6 minutes, tossing half way, once cooked, remove from pan and set aside. Wipe pan clean with a paper towel, then add another 1/2 tablespoons of olive oil, and fennel sticks. Cook for about 6 minutes, tossing frequently. Remove from pan and set aside. Finish with the haloumi. Drizzle pan with a touch of oil again and cook haloumi for about 2 minutes each side or until golden. Whilst haloumi is cooking, whisk dressing ingredients together and toss with rocket and mint. Place half the rocket and dressing onto a serving platter arrange half the fennel, apples, haloumi on top and repeat. Sprinkle toasted almonds on top, season with sea salt and black pepper and serve.
