Halloumi, fennel and kiwi fruit salad

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Halloumi, fennel and kiwi fruit salad

Best recipe review



Fresh and flavoursome - Yum!

Paul R Smith
Servings:Serves 2
Calories per serving:532
Ready in:25 minutes
Prep. time:15 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:30th January 2013

This recipe is my rework of warm halloumi and fennel salad. If you were never sure 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. It would also make a great starter for 4 or 6 people.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  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 lemon juice and the yogurt 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 warm halloumi, scatter with the kiwi fruit slices

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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