Halloumi & Orange Salad with Fennel Seed Dressing

Halloumi & Orange Salad with Fennel Seed Dressing

Halloumi & Orange Salad with Fennel Seed Dressing

Prep Time
5 Minutes
Cook Time
5 Minutes
Griddled halloumi cheese served with a tossed salad of watercress, orange and beetroot, and flavoured with crushed Fennel Seeds and toasted pine nuts.
  • 1 tablespoons Fennel Seeds

  • 50 gram (2 ounce) pine nuts

  • 250 gram (9 ounce) halloumi or mozzarella cheese, thickly sliced

  • 2½ tablespoons olive oil

  • 175 gram (6 ounce) watercress

  • 1 orange, skin and pith removed and segmented

  • 2 tablespoons orange juice

  • 250 gram (9 ounce) cooked beetroot, cubed (optional)

  • Schwartz Sea Salt to season

Key Products
Fennel Seeds

Product Information

£ 2.00/unit,28g


  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.