A refreshing fennel salad topped with crispy halloumi and sausage, perfect as a side or a light meal.
zested
minced
roughly chopped
sliced
sliced
Zest one of the oranges over a small-medium bowl. Remove the peel from all three oranges and segment them or chop into small pieces. Sprinkle the oranges with a pinch of salt and pepper; set aside.
Prep the fennel: Remove the wispy fronds and set aside. Cut off the stalks and shave the first layer off the fennel bulbs. Slice each bulb in half lengthwise and then thinly crosswise, discarding the core.
Assemble the salad: In a large bowl, combine the fennel, orange slices, and a drizzle of olive oil. Toss gently, then add torn mint and fennel fronds. Season with additional salt and pepper as needed.
Cook the halloumi and sausage: In a skillet over medium heat, add sliced halloumi and cook for about 2 minutes on each side until golden. In the same skillet, add sliced sausage and cook until browned, about 3 minutes.
Serve the salad topped with warm halloumi and sausage. Drizzle with extra olive oil if desired and enjoy.
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