We love halloumi. Salty, squeaky, and great in a salad. We've thrown in some quinoa and fennel for a mega dinner.
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Serves
4
Cooked Quinoa
Fennel
Parsley
Greek Yoghurt
Garlic
Halloumi
Lemon
Serves
4
Cooked Quinoa
Fennel
Parsley
Greek Yoghurt
Garlic
Halloumi
Lemon
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Step 1.
Preheat your oven to 200°C. Drizzle the garlic bulbs with a little oil and wrap tightly in foil. Roast for 30-35 mins.
Step 2.
Meanwhile, cook the quinoa according to package instructions. Finely slice the fennel (use a mandoline if you have one), roughly chop the parsley, add the yoghurt, zest and juice of two lemons to a large bowl along with the squeezed out roasted garlic bulbs. Whisk well and season with salt and pepper. Add the cooked quinoa, fennel and parsley before giving it a good stir.
Step 3.
Onto the halloumi. Slice the halloumi into pieces. Heat oil in a large frying pan over a medium heat and add the halloumi, cooking for 4-5 min on each side, until golden. In the meantime, cut the last lemon into wedges. Remove from the pan then serve up a big portion of fennel salad, topping with the halloumi and some lemon wedges!
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