Halloumi, fennel and kiwi fruit salad: Difference between revisions
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|Servings = Serves 2 | |Servings = Serves 2 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = | |TotalTime = 25 minutes | ||
|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 10 minutes | |CookTime = 10 minutes | ||
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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 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. | This is another great recipe for your [[Ghent night]]. It would also make a great [[starter]] for 4 or 6 people. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 [[fennel]] bulb | | 1 [[fennel]] bulb | ||
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===Chef's note=== | ===Chef's note=== | ||
* Don't add any [[salt]] at all to this dish as the [[cheese]] is already very salty. | * Don't add any [[salt]] at all to this dish as the [[cheese]] is already very salty. | ||
{{RecipeLine}} | |||
[[Category:Recipes|Halloumi]] | [[Category:Recipes|Halloumi]] | ||
[[Category:Barbecue recipes|Halloumi]] | [[Category:Barbecue recipes|Halloumi]] | ||
Revision as of 10:13, 16 December 2014
| Halloumi, fennel and kiwi fruit salad | |
|---|---|
 |
| Servings: | Serves 2 |
| Ready in: | 25 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 fennel bulb
- 1 small pot of natural yogurt
- 3 cloves Garlic, peeled and crushed
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper
- 170 g watercress, wild rocket leaves or green salad leaves of choice.
- Zest and juice from ½ a lemon
- 1 x 250 g pack halloumi cheese, sliced to about 1 cm
- 1 Kiwi fruit, peeled and sliced
Method
- Slice the fennel thinly and leave for 10 minutes in a bowl of iced water to keep crisp
- 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.
- Whisk garlic and oil into the yogurt
- Drain the fennel and toss with the salad leaves and lemon juice and the yogurt and place in 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 the kiwi fruit slices
Chef's note
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