Griddled Marinated Haloumi and Fennel Salad
Dietary: Gluten Free
- 1 pack Haloumi cheese
- 1/2 small red chilli, finely sliced (optional)
- Olive oil
- Chopped parsley
- ½ tsp pink peppercorns-crushed(or black pepper if you can’t get pink)
- 1 clove garlic, finely chopped
- The zest and juice of half a lemon
- 1 small bulb fennel
- Bitter green leaves such as rocket, watercress, Mache or baby chard
- Haloumi cheese is made in a flat circle and then folded so it always holds its shape better if you break it along this seam. Find the seam, open the haloumi out and the slice into 1cm thick slices.
- In a bowl or pestle and mortar mix the garlic, olive oil, chilli, lemon zest and juice, peppercorns and parsley.
- Place the haloumi in a bowl or freezer bag and mix with half of the marinade. Leave to marinade for anything from half an hour to overnight. The longer you leave it the stronger the taste.
- When you are ready to serve finely slice the fennel or shave with a mandolin or peeler.
- Dress the fennel with the rest of the marinade and then mix with the bitter leaves.
- Heat a griddle pan until it is REALLY hot. Place the marinated haloumi on the griddle and leave still for a few minutes. Don’t be tempted to move them around.
- Lift up piece of cheese. When it is striped with golden lines flip over the haloumi and cook the other side.
- Place the cooked haloumi on top of the salad.
- This dish can be served as a starter, a side salad or as a main meal. It is a brilliant dish for presenting nicely with drizzles of the marinade and careful decoration but is equally lovely just served in a big bowl.
- Dressing the dish with fresh pomegranate seeds and a swirl of pomegranate syrup is one of our favourite ways of serving this salad.
- Make this into more of a meal by adding other vegetables such as steamed or griddled asparagus when in season, cherry tomatoes, green beans or peppers. You could also add cooked puy lentils, roasted nuts (walnuts and cashews work well) or toasted seeds.