Name: Wild rice, apple and fennel salad
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 2
Ingredients: 3/4 cup (150g) wild rice; 120 gram haloumi cheese; 1 pink lady apple, cored; 1 small bulb fennel, tips reserved; 1/2 lemon, juice and rind; 1 1/2 tablespoon apple cider vinegar; 2 tablespoon fresh orange juice; 1 bunch chives; 1/3 cup (25g) walnuts, roughly chopped; sea salt and black pepper, to taste

Ingredients

3/4 cup (150g) wild rice

120 gram haloumi cheese

1 pink lady apple, cored

1 small bulb fennel, tips reserved

1/2 lemon, juice and rind

1 1/2 tablespoon apple cider vinegar

2 tablespoon fresh orange juice

1 bunch chives

1/3 cup (25g) walnuts, roughly chopped

sea salt and black pepper, to taste

Method

1.Bring a large pot of salted water to the boil. Cook the rice to al dente according to packet instructions. Rinse under cold water, drain, spread on a baking tray and place in the refrigerator to cool completely.

2.Preheat the oven to 240°C (220°C fan-forced). Place the broken haloumi onto a lightly greased baking tray and bake for 10 minutes or until golden.

3.Finely slice the apple and fennel and place in large bowl of iced water with both the lemon juice and rind to prevent discolouration.

4.To make the dressing, combine the walnut oil, vinegar, orange juice, chives and walnut in a large bowl. Drain the apple and fennel, add to the bowl of dressing with the rice, haloumi and fennel tips and toss to combine. Season with salt and pepper.

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Ingredients

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