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    Warm fennel, orange and halloumi salad

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    Warm fennel, orange and halloumi salad

    A great vegetarian dish for the summer barbecue

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 2 essential Waitrose oranges
    • 2 fennel bulbs, in thin wedges
    • 2 tbsp essential Waitrose olive oil
    • 250g halloumi cheese, sliced
    • 10g mint, leaves only
    • ½ tsp Bart zatar


    1. Start the barbecue, if using. Grate the zest of the oranges and set aside. Peel the oranges and slice the flesh into rounds. Divide between 4 plates. Season, being very generous with the black pepper, and set aside.
    2. Toss the fennel in 1 tbsp olive oil. Barbecue over hot coals covered in a light layer of ash, or griddle over a high heat, for 3–4 minutes on each side. Barbecue or griddle the halloumi for 1–2 minutes each side.
    3. Divide the fennel and halloumi between the plates, then scatter with the mint leaves and zest; drizzle the remaining 1 tbsp olive oil over. Scatter over the zatar and serve.

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