Fennel, Peas and Halloumi Warm Salad

14/11/2019

Fresh green flavours for a golden autumn day. In this warm and comforting salad, crunchy fennel meets creamy peas and salty halloumi to create a nourishing combination for a perfect dinner ready in no time.

Serves: 2

Prepare: 10 minutes

Cook: 15 minutes

Ingredients:

  • 300g fennel
  • 3tbsp olive oil
  • 250g halloumi

Dressing:

  • 250g frozen peas
  • 30g basil leaves
  • 25 mint, leaves picked plus extra to serve
  • 150ml olive oil

1. Trim and thinly sliced the fennel, no ticker than a pound coin, reserving any fronds. Warm the 3 tbsp oil in your largest frying pan, place the fennel in the pan in a single layer, then season lightly and cook until the fennel is light gold on the underside. Turn each piece over and continue cooking until soft and translucent (you may need to do this in 2 batches).

2. Slice the halloumi into pieces slightly thicker than the fennel and place them in the pan, tucking them whenever there is a gap, overlapping where there isn't. Let the cheese toast and become patchily gold, turning once.

3. Boil the peas according to pack instructions then drain and refresh in cold water. Whizz the peas, basil and mint leaves, plus the oil in a food processor till almost smooth - a slightly rough texture is good.

4. Season, then spoon over the cheese and fennel, and serve warm. If you have a few fennel fronds, add them at the very end, along with a few mint leaves.

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