ORANGE, AVOCADO, FENNEL, HALOUMI AND WILD ROCKET SALAD

To make the dressing combine all the ingredients in a bowl, set aside. 

Slice the fennel into thin slices using a mandolin or sharp knife. Reserve the fennel fonds these are the fuzzy green tops. Place the sliced fennel into a bowl, pour over ⅓ of the dressing & toss. Set aside, 

Remove the skin from the oranges and slice into rounds. Thinly slice the onion. 

Tear or cut the haloumi cheese into pieces. 

Heat a large frying pan with oil, sear the haloumi cheese on either side for 2 minutes or until golden brown. Remove from the pan and set aside. 

Slice the avocado. 

To assemble the salad: 

On a large platter layer on ½ the LeaderBrand Wild Rocket, sliced fennel, orange, red onion, avocado, mint, haloumi and fennel fonds. Drizzle with the dressing. Repeat this in one more layer. Season with salt and pepper to serve. 

WILD ROCKET

Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.

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• 1 bag LeaderBrand Wild Rocket   
• ½ small fennel bulb + fennel fonds 
• 2 oranges  
• ¼ red onion sliced  
• 1 block haloumi 200g 
• 1 avocado sliced 
• ¼ cup fresh mint leaves 

Dressing: 

• ⅓ cup olive oil  
• 3 tbsp lemon juice  
• 1 tbsp orange juice 
• 1 garlic clove crushed 
• 1 tsp Dijon mustard 
• 1 tsp honey  
• Sea salt
• Pepper 
• Oil for cooking