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How to make a warm fennel, orange and halloumi salad
If you're fed up with boring meat-free dishes at barbecues, cook some halloumi over hot coals to create this summery salad
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A great vegetarian dish for the summer barbecue
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
2 essential Waitrose oranges
2 fennel bulbs, in thin wedges
2 tbsp essential Waitrose olive oil
250g halloumi cheese, sliced
10g mint, leaves only
½ tsp Bart zatar
Start the barbecue, if using. Grate the zest of the oranges and set aside. Peel the oranges and slice the flesh into rounds. Divide between 4 plates. Season, being very generous with the black pepper, and set aside.
Toss the fennel in 1 tbsp olive oil. Barbecue over hot coals covered in a light layer of ash, or griddle over a high heat, for 3–4 minutes on each side. Barbecue or griddle the halloumi for 1–2 minutes each side.
Divide the fennel and halloumi between the plates, then scatter with the mint leaves and zest; drizzle the remaining 1 tbsp olive oil over. Scatter over the zatar and serve.
For more summer recipes, visit Waitrose
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