Warm Halloumi Salad

recipe

Warm Halloumi Salad

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If cold foods have lost their appeal, a warm salad is an ideal start to an autumn dinner party – and this Greek cheese salad won’t leave your guests too full before the main course

Ingredients

1 medium bulb fennel
olive oil, enough for roasting and dressing
125ml of balsamic vinegar
125g sugar
250g halloumi cheese
1 x 180g packet of rocket salad
salt and freshly ground black pepper

Serves: 4 Preparation: 10 Cook Time: 20 Total Time: 30min

Directions

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Preheat the oven to //gas mark Cut the fennel into fine strips and place in a baking tray. Thinly cover with olive oil (about tbsp) and place in the oven for &# minutes.
Meanwhile, put the balsamic vinegar and sugar into a pan and bring to the boil. Leave to simmer for minutes to make a syrup.
In another pan, heat a small amount of olive oil &# just enough for a very thin film. Cut the halloumi cheese into thin slices and place in the hot oil for a few minutes until lightly browned, shaking the pan from side to side occasionally to prevent sticking.
Take the syrup off the heat. Remove the fennel from the oven and allow to cool briefly.
Place the rocket salad into a serving dish and add the fennel. Season with salt, freshly ground black pepper and a few drops of olive oil, and toss.
Place the salad and fennel on the plates, add the halloumi cheese on top, and drizzle the syrup around the edges.

Source: Ben Lourdjane and Sarah Dawson