Char Grilled Carrot and Fennel Salad


2 spring onions, white part only, finely sliced
1 garlic clove, finely grated
5 oregano sprigs, picked
2 Tbsp white wine vinegar
zest and juice ½ orange
1 tsp brown sugar
Salt flakes and freshly ground black pepper
2 Tbsp extra virgin olive oil
6 carrots (or 12 small baby carrots),
1 fennel bulb, fronds attached
Oil, for shallow frying
250g haloumi (optional)


  1. Combine the onion, garlic, tarragon, vinegar, orange zest and juice, sugar, one teaspoon of salt flakes and one tablespoon of olive oil in a large bowl and set aside.
  2. Cut the washed, unpeeled carrots lengthways into three slices each.
  3. Cut the fennel lengthways into just under one-centimetre-thick slices, reserving the fronds to garnish.
  4. Add the sliced vegetables to a bowl, drizzle over the remaining tablespoon of olive oil and season with salt and pepper.
  5. Toss carefully, ensuring that the fennel slices remain intact, and set aside for five minutes.
  6. Grill the carrot and fennel in the oven or on a ribbed grill pan for about three minutes on each side until tender and nicely charred.
  7. Add the vegetables to the dressing as they come off the grill.
  8. Heat a couple of centimetres of oil in a medium frying pan.
  9. Crumble the haloumi into pieces about the size of a 20 cent coin and fry until golden. Drain briefly on paper towel.
  10. Arrange the salad on a serving platter.
  11. Scatter over the haloumi and fennel fronds and serve.
You could also grill spring onion batons, sliced beetroot or parsnip for this.
Dolloping soft goat's cheese on the salad is a good alternative to the fried haloumi.


Thanks to Brydone Organic Growers – fennel, and to Wairuna Organics – carrots for providing the ingredients used in the demonstration at the market
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