Griddled halloumi with fennel, lemon & olive salad

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• Marianne

  20 June 2010

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• susieone

  05 March 2013

  susieone rated and commented on this recipe

  

  Lovely recipe. I didn't have celery so used some mixed salad leaves to make up. Five Stars. (I don't seem to have been able to rate anything for the last month - the stars don't seem to register on the screen).

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Ingredients

• 2 x 250g blocks halloumi cheese , cut into 6 slices each
• olive oil
• 1 large fennel bulb , thinly sliced
• 3 stalks celery , thinly sliced - keep any leaves for salad
• 200g Kalamata olives , pitted
• 1 lemon , zested and segmented
• small bunch mint leaves, torn
• small bunch flat-leaf parsley , leaves picked
• 45ml freshly squeezed lemon juice
• crusty bread , to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 5 mins

Vegetarian

Ingredients

• 2 x 250g blocks halloumi cheese , cut into 6 slices each
• olive oil
• 1 large fennel bulb , thinly sliced
• 3 stalks celery , thinly sliced - keep any leaves for salad
• 200g Kalamata olives , pitted
• 1 lemon , zested and segmented
• small bunch mint leaves, torn
• small bunch flat-leaf parsley , leaves picked
• 45ml freshly squeezed lemon juice
• crusty bread , to serve

Per serving

403 kcalories, protein 17.8g, carbohydrate 2.6g, fat 35.8 g, saturated fat 14.5g, fibre 1.8g, salt 4.45 g

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