Start by cooking the broad beans in a saucepan of boiling water for two minutes or until heated through. Drain and run under cold water to refresh. Then drain well. Peel and place in a bowl.
Next, brush the bread, fennel and haloumi with a little oil, heat a barbecue grill or chargrill on medium high. Then cook the bread and fennel for three minutes each side or until they're lightly charred. Remove the fennel and bread onto a tray. Then cook the haloumi on the barbecue grill or chargrill for one minute each side or until golden brown.
Transfer the haloumi to the tray. Carefully tear the bread into bite sized pieces and add to the bowl with the fennel. Then add the kale and toss to combine. To make the dressing, combine dill, some oil, honey, chilli if using, lemon juice, and half the lemon zest in a screw top jar. Pop on the lid and shake to combine. Season with salt and 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. Enjoy barbecued haloumi on its own with a drizzle of lemon juice, or add it to salads for a great tasting salty hit.