Have the salad ready before cooking the halloumi, as it will take only a couple of minutes and needs to be eaten while still warm.
Serves: 4
INGREDIENTS
200 grams halloumi (I used The Collective brand)
olive oil
ground pepper
Salsa
zest 1 lemon
2 teaspoons lemon juice
2 tablespoons olive oil
1 clove garlic, crushed
2 cups frozen broad beans, blanched and peeled
1 small fennel bulb, very thinly shaved, fronds reserved
2 spring onions, thinly sliced
sea salt
METHOD
Salad: Combine all the ingredients except the fennel fronds, in a bowl and season.
Slice the halloumi into 12 pieces. Grind pepper over both sides and gently press it on.
Heat a barbecue hot plate and brush with oil. Cook the halloumi on both sides until golden.
To serve: Arrange the halloumi on a serving platter and spoon over the salsa. Scatter with the fennel fronds and a grind of pepper.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!