Halloumi, fennel and apple salad

This recipe is another variation of the various halloumi salads we have, see end of recipe for details.

We had bought the ingredients to make Halloumi, fennel and pink grapefruit salad when I spotted a couple of windfall cooking apples on the windowsill. We'll have to save the grapefruit for another recipe. If you are unsure about using fennel bulbs, this is a great recipe to try it out on. Sliced thinly, they are like sliced onions, they have the crunch of a lettuce with the faintest hint of aniseed. Keeping them ice cold makes them especially crunchy.

This is another great recipe for your Ghent night and would also make an ideal starter for 4 or 6 people.

Halloumi, fennel and apple salad

Servings:	Serves 2
Calories per serving:	874
Ready in:	25 minutes
Prep. time:	15 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	13th November 2015

Best recipe review Lovely-jubbly 5/5 Salads don't get better than this NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 fennel bulb
• 1 small pot of natural yogurt
• 3 cloves Garlic, peeled and crushed
• Freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• Freshly ground black pepper
• 170 g mixed salad leaves, (watercress, spinach, lambs lettuce, wild rocket, etc.
• 1 Cooking apple, peeled, cored and chopped into small cubes
• 1 x 250 g pack halloumi cheese, sliced to about 1 cm
• A handful of nice tomatoes

Method

1. Slice the fennel thinly and leave for 10 minutes in a bowl of iced water to keep crisp
2. Sauté the garlic with the black pepper in the olive oil until the garlic starts to colour-remove from the heat and allow the oil to cool a little.
3. Whisk garlic and oil into the yogurt
4. Drain the fennel and toss with the salad leaves and place in a large salad bowl
5. Heat a barbecue or griddle pan, brush the halloumi slices with oilve oil and grill for 3 to 4 minutes to get it nicely marked. It won't melt.
6. Top the salad with the garlic yogurt and warm halloumi then scatter the apple chunks over the top, garnish with the tomatoes and serve.

Chef's note

• Don't add any salt at all to this dish as the cheese is already very salty.

See also

We have a number of halloumi recipes, most are combined with fruit - a good way to offset the high salt level of this cheese.

• Beetroot falafel with toasted halloumi cheese
• Courgette and Halloumi Falafels
• Grilled sausage and halloumi salad with avocados
• Halloumi, fennel and apple salad
• Halloumi, fennel and kiwi fruit salad
• Halloumi, fennel and pink grapefruit salad
• Hugh's fried halloumi
• Melon salad with grilled halloumi cheese croutons
• Pork and strawberry salad with grilled halloumi cheese
• Skewiff beetroot and halloumi
• Squash, halloumi and chilli omelette
• Warm halloumi and fennel salad

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