Grilled Halloumi with Fennel and Broad Bean Salsa

, from Issue #64. February, 2016
Photography by Aaron McLean.
Grilled Halloumi with Fennel and Broad Bean Salsa

Have the salad ready before cooking the halloumi, as it will take only a couple of minutes and needs to be eaten while still warm. 

Serves: 4


200 grams halloumi (I used The Collective brand)
olive oil
ground pepper

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
sea salt 


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.