Griddled halloumi with fennel, lemon & olive salad
Chef Maria Elia makes a light and fresh veggie starter using a few key Greek ingredients
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 5 mins
Vegetarian
- Heat a non-stick frying pan over a medium heat, then drizzle the halloumi slices with a little olive oil and cook for 2-3 minutes on either side, till golden.
- Combine all the other ingredients in a bowl (except the bread) with another 3 tbsp olive oil, and season. Pile onto plates, top with halloumi and serve with bread.
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
Recipe from olive magazine, April 2010.
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http://www.bbcgoodfood.com/recipes/421618/
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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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2
ratings
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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20 June 2010
Marianne rated this recipe
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05 March 2013
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