Jamie Oliver's Favourite Winter Salad

Summary

Yield
Servings
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Jamie Oliver's Favourite Winter Salad

Ingredients

1⁄2 clv
garlic (Peeled)
3
anchovies
200 ml
yoghurt (Natural, fat-free)
1
lemon (Finely grated zest)
 
sea salt
 
black pepper (Freshly ground)
1⁄2
bread (Rustic, small)
20 ml
olive oil
 
lettuce (whole)
1 c
watercress
1
fennel (Bulb)
250 g
halloumi (Cut into 12 slices)
1
pomegranate

Instructions

Dressing: Finely chop garlic and anchovies Mix in the yoghurt, zest and lemon juice Season to taste   Preheat oven to 200 Celcius. Tear the bread into 1 inch pieces and scatter on roasting tin. Drizzle with olive oil and salt. Bake for 10 minutes until crunchy. Break up lettuce, keeping leaves whole. Lay watercress on large serving plate. Cut the top off fennel, keep fronds.  Trim the bottom and discard outer leaves.  Cut in half and slice thinly from root to tip and add to leaves. Fry the halloumi on both sides in olive oil until golden, drain. Add to serving plate together with croutons. Season, toss and drizzle with dressing. Chop the fennel fronds and scatter over salad. Bash the pomegranate to get the seeds out and scatter over salad.