Name: Fennel, ClemenGold and fior di latte salad
Prep time: 10 min
Cook time: PTM
Total time: 10 min
Yield: 6 servings
Cuisine: Side Servings
Ingredients: fennel, shaved 1bulb,ClemenGolds, peeled and chopped 2,Woolworths fior di latte, torn 1 ball,For the dressing, mix: ,wholegrain mustard 1 T,Woolworths ClemenGold juice ¼ cup,sherry vinegar 3T,garlic, crushed 2 cloves,olive oil 4 T

Great value

Roast tomato pasta salad

20 minutes

Great value

Tomato-and-peach salad with yellow tomato vinaigrette

Broccoli recipes

Crunchy broccoli salad with creamy tahini dressing

Apple recipes

Crunchy pork belly-and-apple salad with ranch dressing

1 hour

Carrot recipes

Carrot salad

Salad recipes

The cheeseboard salad

2 minutes

Salad recipes

Rainbow trout salad

15 minutes

Avocado recipes

Corn-and-coriander salad

15 minutes

Broccoli recipes

Charred broccoli and asparagus with prosciutto

15 minutes

Salad recipes

Torn salad with prosciutto and mozzarella

Great value

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

25 minutes

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 T olive oil (plus extra)
3 - 4 tricolore peppers, halved
4 slicing tomatoes, halved and quartered
3 garlic cloves, crushed
6 -8 slices Woolworths’ garlic butter-filled ciabatta
320 g Woolworths halloumi
120 g petit-pois peas, blanched and crushed
1 T sour cream (or crème fraîche)
1 t mint, chopped
lemon juice, to taste
salt and pepper, to taste
1x 350 g punnet Woolworth exotic tomatoes

for the dressing

1 garlic clove, grated
1 T red wine vinegar
1/4 cup olive oil
1 t caster sugar (or honey)

Method

1. Preheat the oven to 200°C. In a roasting pan, drizzle 2 T olive oil over the tricolore peppers, the slicing tomatoes and crushed garlic. Season and roast for 20 minutes.
2. Tear apart the ciabatta and fry in a little olive oil until golden and the butter has melted.
3. Cube the halloumi and fry in a little oil until golden.
4. Mix the blanched and crushed petit-pois peas with sour cream or crème fraîche, then fold in chopped mint, squeeze in some lemon juice, and season to taste.
5. Slice the exotic tomatoes.
6. To make the dressing, combine the grated garlic, red wine vinegar, olive oil and caster sugar or honey. Squeeze 2 roast tomatoes into the dressing and toss with the bread, roast peppers and tomatoes, fresh tomatoes and halloumi. Spoon over the peas.

Find more salad recipes here.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Fennel, ClemenGold and fior di latte salad

Roast tomato pasta salad

Tomato-and-peach salad with yellow tomato vinaigrette

Crunchy broccoli salad with creamy tahini dressing

Crunchy pork belly-and-apple salad with ranch dressing

Carrot salad

The cheeseboard salad

Rainbow trout salad

Corn-and-coriander salad

Charred broccoli and asparagus with prosciutto

Torn salad with prosciutto and mozzarella

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

Ingredients

Method