BBQ Haloumi & Fennel Panzanella Salad

Method

1. 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.
2. 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.
3. Brush haloumi with remaining oil. Cook on the grill for 1 min each side or until golden brown. Transfer to a plate.
4. 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.
5. Add the haloumi and broad beans to the kale mixture in the bowl. Drizzle with dressing. Gently toss to combine.
6. Arrange the haloumi mixture on a large serving platter. Top with the reserved fennel fronds and remaining lemon zest to serve.