Grilled Halloumi and Fennel salad

Person Author: Maaike Calender November 13, 2015 Posted No Tags Comment No Comments


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


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