Fennel And Preserved Lemon Salad With Halloumi - cooking recipe

Ingredients

9 oz halloumi cheese, sliced thinly
1 tbsp fresh cilantro leaves, finely chopped
3 tbsp olive oil
2 tbsp lemon juice
1 None medium avocado, chopped coarsely
2 tbsp olive oil
9 oz preserved lemon rind, washed, chopped finely
2 medium bulbs fennel, sliced thinly
1/4 cup fresh cilantro leaves, firmly packed

Preparation

Combine cheese, cilantro, 2 tbsp oil and 1 tbsp lemon juice in a small bowl. Heat a large frying pan over medium heat. Cook cheese until browned on both sides.
Combine avocado with remaining lemon juice and olive oil in a medium bowl. Add preserved lemon and fennel and toss gently to combine. Season.
Serve cheese topped with salad.