Warm Halloumi and Fennel Salad
THE FIRM TEXTURE OF HALLOUMI CHEESE MAKES IT PERFECT FOR THE BARBECUE, AS IT KEEPS ITS SHAPE VERY WELL AND DOESN'T MELT IN THE SAME WAY THAT OTHER CHEESES DO. IT IS WIDELY AVAILABLE IN MOST LARGE SUPERMARKETS AND GREEK DELICATESSENS.
If you cannot get lemon-infused extra virgin olive oil, simply use a very fruity extra virgin olive oil and let it soak overnight with some thin slices of lemon. You can also try other flavoured oils, such as garlic or oregano, to produce a different taste.
200g!7oz halloumi cheese, th ickly sl iced
2 fennel bulbs, trimmed and thinly sliced
30ml/2 tbsp roughly chopped fresh oregano
45m 1/3 tbsp lemon-i nfused extra virgin olive oil
salt and ground black pepper
1.Put the halloumi, fennel and oregano in a bowl and drizzle over the lemon- infused oil. Season with salt and black pepper to taste. (Halloumi is a fairly salty cheese, so be very careful when adding extra salt.)
2 Cover the bowl with clear film (plastic wrap) and chill for about 2 hours to allow the flavours to develop.
3 Remove the halloumi and fennel, reserving the marinade juices. Place on a preheated griddle pan or over the barbecue and cook for about 3 minutes on each side, until lightly charred.
4 Divide the halloumi and fennel among four serving plates and drizzle over the reserved marinade. Serve immediately with crusty bread or toasted pitta bread.