Warm halloumi and fennel salad
From Cookipedia
| Warm halloumi and fennel salad | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 20 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
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This interesting vegetarian salad, served with warm garlic bread would make an ideal supper or lunch.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 small fennel bulbs
- 100g pot sour cream
- 1 clove Garlic, peeled and crushed
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper
- 170 g watercress or wild rocket leaves
- Zest and juice from ½ a lemon
- 2 x 250 g packs halloumi cheese, sliced to about 1 cm
- 75 g pomegranate seeds
Method
- Slice the fennel thinly and leave for 10 minutes in a bowl of iced water to keep crisp
- Whisk the sour cream and garlic with 1 tablespoon of the olive oil. Season with black pepper
- Drain the fennel and toss with the watercress and lemon juice, place is 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 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.