Follow these steps for perfect results
halloumi cheese
sliced thinly
fresh cilantro leaves
finely chopped
olive oil
lemon juice
avocado
chopped coarsely
olive oil
preserved lemon rind
washed, chopped finely
fennel
sliced thinly
fresh cilantro leaves
firmly packed
Slice halloumi cheese thinly.
Finely chop fresh cilantro leaves.
Prepare a small bowl.
Combine sliced cheese, chopped cilantro, 2 tbsp olive oil, and 1 tbsp lemon juice in the small bowl.
Heat a large frying pan over medium heat.
Cook cheese until browned on both sides.
Chop avocado coarsely.
Prepare a medium bowl.
Combine avocado with remaining lemon juice and olive oil in the medium bowl.
Wash and finely chop preserved lemon rind.
Slice fennel bulbs thinly.
Add preserved lemon and fennel to the avocado mixture and toss gently to combine.
Season to taste.
Serve the browned halloumi topped with the prepared salad.
Expert advice for the best results
Use high-quality olive oil for the best flavor.
Adjust the amount of lemon juice and preserved lemon to your preference.
Toast fennel seeds and incorporate.
Everything you need to know before you start
10 minutes
The salad can be prepared a few hours in advance, but add the avocado just before serving to prevent browning.
Arrange the salad attractively on a plate and top with the pan-fried halloumi.
Serve as a side dish with grilled meat or fish.
Serve as a light lunch with crusty bread.
Crisp and refreshing to complement the salad.
Discover the story behind this recipe
Preserved lemons are common in North African and Middle Eastern cuisine.
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