Gluten Free/ Salad/ Sides/ Vegetarian

HALLOUMI & FENNEL SALAD

Halloumi & Fennel Salad

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Ingredients

  • Serves 4-6:
  • 1-2 cups grape or cherry tomatoes
  • 1 -2 tablespoons olive oil
  • Salt to taste
  • 8-9 ounces Halloumi cheese
  • 1 fennel bulb, thinly sliced
  • 1-2 tablespoons fennel fronds, roughly chopped
  • 4-5 dried figs, sliced
  • 2-3 handfuls baby arugula leaves
  • For the vinaigrette:
  • 1/3 cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon Greek honey
  • Pinch of salt

Instructions

1

Preheat the oven to 450 °F, 230 °C.

2

3

Place the tomatoes on a baking tray and drizzle with 1-2 tablespoons olive oil. Season with salt. Toss to coat. Roast for 8-10 minutes.

4

Slice the halloumi cheese.

5

Heat a cast iron skillet over medium-high heat. Place 1-2 tablespoons oil in the skillet and pan fry the halloumi slices until golden on both sides. About 1-2 minutes per side. Set aside in a plate.

6

Combine the vinaigrette ingredients in a small bowl and whisk together until combined and emulsified.

7

Combine the sliced fennel and the figs in a bowl and toss with the vinaigrette.

8

Place the arugula leaves on a serving dish to create a bed. Place the fennel salad on top.

9

Arrange the roasted tomatoes all around and then top with the pan-fried halloumi cheese slices.

10

Garnish with the fennel fronds and serve immediately. Enjoy!

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