Halloumi, fennel and apple salad

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Halloumi, fennel and apple salad
Halloumi, fennel and apple salad
Servings:Serves 2
Calories per serving:874
Ready in:25 minutes
Prep. time:15 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:13th November 2015
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This recipe is another variation of the various halloumi salads we have, see end of recipe for details.

We had bought the ingredients to make Halloumi, fennel and pink grapefruit salad when I spotted a couple of windfall cooking apples on the windowsill. We'll have to save the grapefruit for another recipe. If you are unsure about using fennel bulbs, this is a great recipe to try it out on. Sliced thinly, they are like sliced onions, they have the crunch of a lettuce with the faintest hint of aniseed. Keeping them ice cold makes them especially crunchy.

This is another great recipe for your Ghent night and would also make an ideal starter for 4 or 6 people.


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Ingredients

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Method

  1. Slice the fennel thinly and leave for 10 minutes in a bowl of iced water to keep crisp
  2. Sauté the garlic with the black pepper in the olive oil until the garlic starts to colour-remove from the heat and allow the oil to cool a little.
  3. Whisk garlic and oil into the yogurt
  4. Drain the fennel and toss with the salad leaves and place in a large salad bowl
  5. 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.
  6. Top the salad with the garlic yogurt and warm halloumi then scatter the apple chunks over the top, garnish with the tomatoes and serve.

Chef's note

  • Don't add any salt at all to this dish as the cheese is already very salty.

See also

We have a number of halloumi recipes, most are combined with fruit - a good way to offset the high salt level of this cheese.

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