Grilled Halloumi and Fennel salad

halloumisalad

2 x 250g blocks halloumi cheese , cut into 6 slices each

olive oil

1 large fennel bulb , thinly sliced

3 stalks celery , thinly sliced – keep any leaves for salad

200g Kalamata olives , pitted (I used black ones)

100gram cherry tomatoes, quartered

1 lemon , zested and segmented

45ml freshly squeezed lemon juice

crusty bread , to serve

 

 

Heat a non-stick frying pan over a medium heat, then drizzle the halloumi slices with a little olive oil and cook for 2-3 minutes on either side,un till golden.

Combine all the other ingredients in a bowl (except the bread) with another 3 tbsp olive oil, and season. Pile onto plates, top with halloumi and serve with bread.

 

Recipeadapted  from olive magazine, April 2010, Photo Gardeninglady

 

See also  Crepes filled with spinach and salmon
Maaike
me? plant geek, veggie addict, cat lover and photographer ...:-D sci fi mad, diy enthousiast, not your typical girlie girl..no spray tans allowed haha

Latest Articles