Cookbook

SOV860
the Smart Oven
™
Air Fryer
80
Grilled Haloumi, Peach and Fennel Salad
1
Prep 30 mins / Cook 20 mins
2
Serves 4
For the salad
375 ml water
1 tbsp olive oil
150 g pearl (Israeli) cous cous
¼ tsp sea salt
40 g pine nuts
2 heads baby fennel
2 peaches
½ bunch basil, leaves on
½ bunch parsley, leaves picked
¼ bunch dill, small sprigs
225 g haloumi
For the vinaigrette
1 tbsp pomegranate molasses
1 tbsp chardonnay vinegar
1 tbsp extra virgin olive oil
Freshly cracked black pepper, to taste
½ tsp sea salt
1. Place the water and 1 tsp of the olive oil in a
small saucepan and bring it to the boil.
Add the cous cous to the pot and simmer for
8 mins or until the cous cous is tender and
the water has evaporated.
2. Remove the cous cous from the pot and place
it in a bowl. Add the sea salt and another
1 tsp of olive oil, stirring it through the cous
cous. Cover the bowl with plastic wrap and
pierce a few small holes for steam to escape.
Place the bowl in the refrigerator to chill.
3. Insert the wire rack onto the middle
shelf. Pre-heat the oven. Select ROAST/
CONVECTION/180°C/4 mins and press
start.
4. Place the pine nuts onto the roasting pan.
When the oven has pre-heated, add the nuts
and roast for 4 mins or until golden in colour.
Remove from the oven and set aside to cool.
5. Thinly shave the fennel using a mandolin
and place it in a bowl. Cover it with cold
water.
6. Place the cous cous into a large mixing
bowl, breaking up the cous cous with your
fingertips to ensure it does not clump
together.
7. Cut each peach in half and then into
8 wedges, discarding the pits. Place the
wedges in the bowl with the cous cous.
Cut the basil and parsley leaves roughly in
half to keep the leaves quite large and add
to the bowl.
8. Drain and dry the fennel well. Add the fennel
and the dill to the cous cous and toss well.
9. Place the pomegranate molasses, vinegar
and extra virgin olive oil in a bowl and whisk
together to make the vinaigrette.
10. Slice the haloumi into approx.
5 mm thick slices.
11. Set the grilling rack over the roasting pan.
Spread the haloumi over the tray and brush
both sides of each slice with the remaining
olive oil and cracked black pepper.
12. Set the oven to GRILL/HIGH/4 mins.
13. Place the haloumi in the oven. When the
timer finishes, remove the tray, turn the
haloumi over using a spatula, and place
it back in oven.
14. Set the oven to GRILL/HIGH/3 mins.
15. Add the vinaigrette and sea salt to the bowl
of cous cous and toss well.
16. When the haloumi is finished grilling,
carefully remove it from the grill, break each
piece in half and add it to the salad. Toss the
salad lightly and serve immediately.