Prep Time: 15-20 minutes
1 tbs Zest Indian Spice Paste
1 large fennel bulb
200g mixed organic mesclun
handful mint, picked
handful flatleaf parsley, picked
walnuts, butter, brown sugar,
1 tsp Zest Sri Lankan Spice Paste
2 lemons zest and juice
1 tsp honey
100ml extra virgin olive oil
Rinse and pat dry haloumi and slice lengthways, lightly coat haloumi in Zest Indian Spice Paste.
Slice fennel lengthways with mandoline, wash mesclun, mint and parsley.
Coat walnuts in Zest Indian Spice Paste, in a fry pan put in equal parts butter and brown sugar until starts to bubble, add spice walnuts and fry until golden brown and caramelised.
Mix all top 4 ingredients together, slowly whisk in oil, adjust with salt.
Fry haloumi until golden brown, don’t let it burn.
Mix with all salad leaves and herbs with olives, candied walnuts and edible flowers
Created by : Monique Guterres-Harrison
Seaweed Cuisine, Byron Bay