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BBQ haloumi and fennel panzanella salad recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Grilled haloumi and fennel salad - a heavenly match made on the BBQ.
Ingredients:
  • 150g broad bean
  • 1/2 x 300g loaf Coles Bakery Stone Baked Ciabatta*, thickly sliced
  • 2 small fennel, cut into thin wedges, fronds reserved
  • 36.40 gm extra virgin olive oil
  • 140g pkt Chopped Kale
  • 180g haloumi, cut into 1cm-thick slices
  • 62.50 ml finely chopped dill
  • 36.40 gm extra virgin olive oil, extra
  • 28.60 gm honey
  • 1/4 tsp dried chilli flakes (optional)
  • 1 lemon, zested, juiced
Instructions:
  • Boil the broad beans for 2 minutes or until heated through, then cool them under cold water, drain well, peel, and transfer to a bowl.
  • Preheat a barbecue grill or chargrill to medium-high heat. Brush the bread and fennel slices with a bit of oil. Grill for about 3 minutes on each side until lightly charred. Gently tear the bread into bite-sized pieces. Combine torn bread and fennel in a large bowl with kale. Toss together.
  • Brush the haloumi with the flavorful remaining oil, then grill each side for about 1 minute until a beautiful golden brown color is achieved. Afterwards, transfer the grilled haloumi to a plate.
  • In a screw-top jar, mix together dill, extra oil, honey, chili (if using), lemon juice, and half of the lemon zest. Seal the jar and shake well to blend all the flavors. Season to taste.
  • Combine the haloumi and broad beans with the kale mixture in the bowl, drizzle with dressing, and gently toss to mix.
  • Spread out the haloumi mixture on a beautiful serving platter. Garnish with the fennel fronds and remaining lemon zest for a stunning presentation.

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