|2||Lebanese cucumber, thinly sliced|
|1||Fennel bulb, thinly sliced|
|½ cup||Mint leaves|
|1||Courgette, thinly sliced|
|1 punnet||Cherry tomatoes, use yellow ones if available, halved|
|500 g||Haloumi cheese, sliced (Main)|
|1 to brush||Olive oil|
|¼ cup||White wine vinegar|
|1 Tbsp||Creamed horseradish|
|1 Tbsp||Olive oil|
|1 tsp||Caster sugar|
|1 to taste||Salt & freshly ground pepper|
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- To make the horseradish dressing, place the horseradish, vinegar, oil, sugar, salt and pepper in a bowl and stir well to combine.
- Place the cucumber, fennel, courgette, mint, tomato and dressing in a bowl and toss to combine. Set aside.
- Heat a non-stick frying pan over high heat. Brush the haloumi with oil and cook for 1-2 minutes each side or until golden.
- Serve with the salad.