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Warm Halloumi and Fennel Salad with a Sour Cream Dressing
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This vegetarian salad is packed full of flavours and interesting textures. It makes a satisfying lunch or supper, served with warm crusty bread.
Try not to leave the fennel in the iced water for any longer than 10 minutes or it will start to lose its flavour. Slice the fennel using a mandolin if you have one, as this will give you lovely thin slices.
For this salad, with its delicately balanced flavours, try a Sauvignon Blanc.
Typical values per serving:
This recipe was first published in August 2008.