Halloumi, fennel and kiwi fruit salad: Difference between revisions

Revision as of 06:48, 16 November 2014

Halloumi, fennel and kiwi fruit salad

Servings:	Serves 2
Ready in:	20 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

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

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.