Halloumi & Orange Salad with Fennel Seed Dressing

Griddled halloumi cheese served with a tossed salad of watercress, orange and beetroot, and flavoured with crushed Fennel Seeds and toasted pine nuts.

5 mins Prep Time 5 mins Cook Time
5 mins Prep Time
5 mins Cook Time
  • 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.