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Fennel, Haloumi And Olive Salad With Roast Potatoes
TWO SPOONS8Ingredients
45Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 4 medium potatoes (diced into 3cm chunks)
- cooking oil
- pepper
- salt
- 1/2 fennel bulb (medium, halve vertically, sliced, reserve some of the herb for garnish, optional)
- 1 shallot (or 1/4 of an onion, chopped roughly and finely)
- 100 grams haloumi (chopped into 1cm cubes)
- olives (as many, as your heart desires)
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