- Step-2, Lunch Ingredients –
- 3.5g Haloumi Cheese =135 C Protein
283g Fennel =40.2C Vege
41.4g Onion =14.8C Vege
Ginger, garlic, fresh coriander leaves, turmeric, red chilli powder, dry mix Italian herbs, dry whole coriander seeds roughly chopped, dry fennel seeds, pink Himalian salt and lemon juice
Cut fennel into big chunks
Make masala mix approxly enough for the quantity of fennel. To make masala mix, first finely chop onion then grate half of the measured Haloumi cheese. To this mixture add all the above listed spices to your taste.
Rub the fennel chunks with this marination in a baking tray(use glassware to save contamination because of lemon) and leave it overnight to marinate. Preheat oven on full for about 10 minutes then cook on 180degree C for about 20 minutes. Remove from the oven, grate rest of the cheese on top and grill on low for about 5 minutes.
_Note_- Make sure the fennel is cooked well otherwise too crunchy to eat