Best 2 Fennel And Halloumi Recipes

Fennel and halloumi are a match made in heaven. The sweet, aniseed flavor of fennel pairs perfectly with the salty, tangy taste of halloumi, and the two ingredients work well together in a variety of dishes. Whether you're looking for a quick and easy weeknight meal or a more elaborate dish to impress your guests, there's a fennel and halloumi recipe out there for you.

Let's cook with our 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

Tips:

Select the right fennel: Choose firm, unblemished fennel bulbs with tightly packed layers.
Trim the fennel: Remove the tough outer layer of the fennel bulb and the feathery tops.
Slice the fennel thinly: Use a sharp knife to thinly slice the fennel bulb.
Use good quality halloumi: Look for halloumi that is firm and has a slightly salty flavor.
Slice the halloumi thickly: Cut the halloumi into thick slices, about 1/2-inch thick.
Cook the halloumi properly: Pan-fry the halloumi over medium heat until it is golden brown and crispy on the outside and soft and melted on the inside.
Use a variety of toppings: Get creative with your toppings! Some popular options include grilled vegetables, fresh herbs, and nuts.
Serve immediately: Fennel and halloumi salad is best served immediately after it is made, while the halloumi is still warm and crispy.

Conclusion:

Fennel and halloumi salad is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to showcase the unique flavors of fennel and halloumi. With its bright, fresh flavors and crispy texture, this salad is sure to be a hit at your next gathering.