* 2 small fennel bulbs
* 100g pot sour cream
* 1 clove Garlic, peeled and crushed
* 2 tablespoons extra virgin olive oil
* Freshly ground black pepper
* 170 g watercress or wild rocket leaves
* Zest and juice from ½ a lemon
* 2 x 250 g packs halloumi cheese, sliced to about 1 cm
* 75 g pomegranate seeds

===Method===
* Slice the fennel thinly and leave for 10 minutes in a bowl of iced water to keep crisp
* Whisk the sour cream and Garlic with 1 tablespoon of the olive oil. Season with black pepper
* Drain the fennel and toss with the watercress and lemon juice, place is a large salad bowl
* Heat a barbecue or griddle pan, brush the halloumi slices with oilve oil and grill for 3 to 4 minutes to get it nicely marked. It won't melt.
* Top the salad with the warm halloumi, scatter with pomegranate seeds and drizzle with the creamy dressing.

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