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Warm halloumi and fennel salad

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Warm halloumi and fennel salad
Warm halloumi and fennel salad
Servings:Serves 4
Calories per serving:494
Ready in:25 minutes
Prep. time:15 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:24th October 2012

This interesting vegetarian salad, served with warm garlic bread would make an ideal supper or lunch.


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. Whisk the sour cream and garlic with 1 tablespoon of the olive oil. Season with black pepper
  3. Drain the fennel and toss with the watercress and lemon juice, place is a large salad bowl
  4. 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.
  5. Top the salad with the warm halloumi, scatter with pomegranate seeds and drizzle with the creamy dressing.

Serving suggestions

Serve with crusty bread or crispy jacket potatoes.

Chef's note

When making this for just 2 people I reduced the halloumi cheese, pomegranate and salad leaves by half, but kept everything else as shown.


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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