Pan-Fried Haloumi With Fennel & Pink Grapefruit Salad Recipe

Ingredients For Pan-Fried Haloumi With Fennel & Pink Grapefruit Salad Recipe

• 1.5 Sized baguette, cut into 16 5mm thick slices
• 1 tablespoon Olive oil
• 200 gram Haloumi*, cut into 5mm slices
• 1 Large fennel bulb, trimmed, finely sliced
• 20 Kalamata olive
• 0.5 cup Flat leaf parsley leaves
• 0.5 cup Mint leaves
• 2 Pink grapefruit, peeled, segmented, juice reserved
• 2 tablespoon Extra virgin olive oil
• 0.25 teaspoon Dijon mustard
• 1 Small garlic clove, crushed
• 1 teaspoon White wine vinegar