Griddled halloumi cheese served with a tossed salad of watercress, orange and beetroot, and flavoured with crushed Fennel Seeds and toasted pine nuts.
Heat a griddle pan over a high heat, dry fry the Fennel Seeds and set aside. Dry fry the pine nuts and set these aside too.
If using halloumi, brush the slices with olive oil and cook on a griddle pan for 1-2 minutes on each side until golden-brown lines form. When cooked remove from the pan and set aside.
Place the watercress, toasted pine nuts and orange segments into a bowl. Crush half of the Fennel Seeds in a pestle and mortar and combine with the orange juice and remaining olive oil in a bowl. Season to taste then pour over the salad and toss to coat.
Divide the beetroot (if using) and salad leaves between 4 plates, top with the griddled halloumi or mozzarella slices. Sprinkle with the remaining Fennel Seeds and serve immediately.