Here is a Grilled haloumi and fennel salad from Donna Hay’s ‘no time to cook’. It’s perfect when you don’t want to be weighed down by a heavy meal at night. Or it makes a perfect summer lunch as well.
I’d never used fennel before this recipe, and bought two fennel bulbs (weighing 480g). However, after I chopped off the tops and leaves and peeled off the outer layer, I was left with 2 rather small bulbs that were a bit less than the required 500g. Never mind, I just bulked it up with more haloumi. You can never have enough salty, squeaky haloumi…yum!
To feed two people:
Place ¼ cup olive oil and 1 tablespoon cracked black pepper in a bowl. Add 500g sliced fennel and 250g sliced haloumi and turn to coat. Cook fennel in a frypan over medium-high heat until lightly brown and tender (2-3 minutes). Add haloumi and cook 1-2 mins each side until browned.
Layer fennel and haloumi with 1 sliced brown pear (I used a nashi pear) and rocket leaves.
Make a dressing from 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, ½ cup chopped walnuts and 1 tablespoon finely chopped chives. Pour over the salad and serve.