Fennel And Halloumi Recipes

FENNEL AND HALLOUMI

Fennel and Halloumi image

Very simple dish, bursting with flavour. It is excellent hot, but any leftovers are also very good cold. I have suggested serving it with pitta bread, but you could instead cook up some rice, couscous or bulgur wheat and mix in the vegetables and cheese to serve as a hot or cold dish.

Provided by Syrinx

Categories Lunch/Snacks

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

2 fennel bulbs, sliced
1 onion, sliced
1 tablespoon olive oil
1 teaspoon caraway seed
8 ounces halloumi cheese, cubed
black pepper

Steps:

In a frying pan, heat the oil then add the fennel and onion, and cook until soft.
Add the cubed halloumi, caraway seeds and black pepper (to taste), and cook, stirring occasionally, until the halloumi browns.
Serve hot with pitta bread.

Nutrition Facts : Calories 158.8, Fat 7.4, SaturatedFat 0.9, Sodium 123.6, Carbohydrate 23.1, Fiber 8.4, Sugar 2.4, Protein 3.6

HALLOUMI, POMEGRANATE & WALNUT SALAD

Halloumi, pomegranate & walnut salad image

Enjoy our easy halloumi, pomegranate, fennel & walnut salad as a festive starter or light lunch - it takes just 15 minutes to make

Provided by Anna Glover

Categories Starter

Time 15m

Number Of Ingredients 11

Ingredients

2 x 250g blocks halloumi, thickly sliced
1 tbsp olive oil
2 tbsp za'atar
150g rocket leaves
1 large fennel bulb, finely sliced
50g walnut halves, toasted
50g pomegranate seeds
½ small bunch of dill, roughly chopped
4 tbsp walnut oil
2 tbsp pomegranate molasses
2 tsp cumin seeds, toasted and lightly crushed

Steps:

Whisk all of the dressing ingredients together with some seasoning, then set aside.
Brush the halloumi slices on each side with the olive oil. Sprinkle the za'atar onto a plate and press both sides of the halloumi pieces into the spice mix. Heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side until golden and crisp.
Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.

Nutrition Facts : Calories 457 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.8 milligram of sodium

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