Honey Haloumi & Pickled Fennel Crouton Salad

• While fennel is pickling, in a medium bowl, place 
haloumi and cover with water to soak. 
• Roughly shred baby cos lettuce.
• Thinly slice cucumber into rounds. 
• Slice lemon into wedges. 
• Finely chop garlic.
• In a small bowl, combine dill & parsley 
mayonnaise and Greek-style yoghurt.

• Cut or tear bake-at-home ciabatta into 
bite-sized chunks.
• In a large frying pan, heat a generous drizzle of 
olive oil over medium-high heat.
• Cook ciabatta, tossing, until golden and slightly 
crispy, 5-6 minutes.
• Add garlic and another drizzle of olive oil, 
tossing until fragrant, 1-2 minutes. Transfer to a 
large bowl. Season to taste.

• Drain haloumi, then pat dry. Cut haloumi into 
1cm-thick slices.
• Wipe out frying pan and return to medium-high 
heat with a drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes
each side.
• Remove pan from heat, then add the honey and 
a squeeze of lemon juice. 

• Drain pickled fennel.
• To the bowl with croutons, add pickled fennel, 
cucumber, cos lettuce, a good squeeze of 
lemon juice and a drizzle of olive oil. Toss to 
combine and season to taste.