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
