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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.
Serves: 4
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:
Energy |
2150.576kJ 514.0kcal |
---|---|
Fat | 32.5g |
Saturated Fat | 16.2g |
Sugars | 5.9g |
Salt | 2.8g |
This recipe was first published in Fri Aug 01 01:00:00 BST 2008.
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