BBQ haloumi and fennel panzanella salad
Who can resist barbecued haloumi? Whip up this salad for a speedy dinner full of crunchy texture and fresh flavour.
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.
- 1 cup (150g) frozen broad beans
- 1/2 x 300g loaf Coles Bakery Stone Baked Ciabatta, thickly sliced
- 2 small fennel, cut into thin wedges, fronds reserved
- 2 tbs extra virgin olive oil
- 140g pkt Coles Australian Chopped Kale
- 180g haloumi, cut into 1cm-thick slices
- 1/4 cup finely chopped dill
- 2 tbs extra virgin olive oil, extra
- 1 tbs honey
- 1/4 tsp dried chilli flakes (optional)
- 1 lemon, zested, juiced
Cook the broad beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel. Place in a bowl.
Heat a barbecue grill or chargrill on medium-high. Brush the bread and fennel with a little of the oil. Cook for 3 mins each side or until the bread and fennel are lightly charred. Carefully tear the bread into bite-sized pieces. Place in a large bowl with the fennel. Add the kale and toss to combine.
Brush haloumi with remaining oil. Cook on the grill for 1 min each side or until golden brown. Transfer to a plate.
Combine the dill, extra oil, honey, chilli, if using, lemon juice and half the lemon zest in a screw-top jar. Seal and shake to combine. Season.
Add the haloumi and broad beans to the kale mixture in the bowl. Drizzle with dressing. Gently toss to combine.
Arrange the haloumi mixture on a large serving platter. Top with the reserved fennel fronds and remaining lemon zest to serve.