BBQ Haloumi & Fennel Panzanella Salad

haloumi cheese

🥗Healthier: grilled tofu

💰Cheaper: mozzarella

Tofu provides a lower-calorie option while maintaining a similar texture.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: baguette

Whole grain bread adds fiber and nutrients.

Cook the broad beans in a saucepan of boiling water for 2 minutes or until heated through.

Drain the broad beans and run them under cold water to refresh, then drain well and peel them into a bowl.

Brush the ciabatta bread, fennel, and haloumi with a little olive oil.

Heat a barbecue grill or char grill on medium-high.

Cook the ciabatta bread and fennel for 3 minutes on each side or until they're lightly charred.

Remove the fennel and bread onto a tray.

Cook the haloumi on the barbecue grill for 1 minute on each side or until golden brown.

Transfer the haloumi to the tray.

Carefully tear the charred bread into bite-sized pieces and add to the bowl with the fennel.

Add the kale to the bowl and toss to combine.

To make the dressing, combine dill, some olive oil, honey, chili (if using), lemon juice, and half the lemon zest in a screw-top jar.

Pop on the lid and shake to combine the dressing.

Season the dressing with salt and black pepper.

Just before serving, add the grilled haloumi and broad beans to the kale mixture.

Drizzle with the dressing and gently toss to combine.

To serve, arrange the haloumi mixture on a large serving platter.

Top with some fennel fronds and lemon zest.

Finish off with some fresh mint leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens