200 grams halloumi (I used The Collective brand)
zest 1 lemon
2 teaspoons lemon juice
2 tablespoons olive oil
1 clove garlic, crushed
2 cups frozen broad beans, blanched and peeled
1 small fennel bulb, very thinly shaved, fronds reserved
2 spring onions, thinly sliced
Salad: Combine all the ingredients except the fennel fronds, in a bowl and season.
Slice the halloumi into 12 pieces. Grind pepper over both sides and gently press it on.
Heat a barbecue hot plate and brush with oil. Cook the halloumi on both sides until golden.
To serve: Arrange the halloumi on a serving platter and spoon over the salsa. Scatter with the fennel fronds and a grind of pepper.