Words and Images by Emma Galloway
The classic pairing of finely shaved fennel bulb with orange is not one that will ever go out of fashion! Here I’ve boosted the flavour further with an Aleppo pepper flecked dressing. You’ll find Aleppo pepper at selected specialty food stores (like Vetro). It has a lovely mellow heat and beautiful colour and flavour, but of course use regular chilli flakes if that’s what you have on hand.
Serves 4
1 medium fennel bulb
juice ½ lemon
1 x 200g packet halloumi, sliced thickly
2 oranges, peeled (remove white pith too) and thinly sliced
½ cup black olives, pitted and roughly chopped (I used Kalamata)
½ red onion, finely sliced
large handful flat parsley leaves, roughly torn
small handful fresh mint leaves, finely chopped
Chilli Honey Dressing
½ tsp Dijon mustard
½ tsp honey
½ tsp Aleppo pepper flakes (or a pinch of regular chilli flakes)
juice 1 lemon
3 tbsp extra virgin olive oil
fine sea salt and freshly ground black pepper
Finely shave the fennel bulb using a mandolin or a super sharp knife. Transfer to a bowl, squeeze over the ½ lemon and mix well.
Meanwhile heat a large heavy-based frying pan over high heat and cook the halloumi, turning to brown on both sides. Remove from the pan and cut into bite-sized pieces.
Combine Dijon mustard, honey, Aleppo pepper and lemon juice in a small bowl and whisk to combine. Continue whisking as you drizzle in the olive oil. Season with salt and pepper.
In a large serving bowl, layer shaved fennel with pieces of halloumi, orange slices, black olives, red onion and herbs. Drizzle over dressing and serve immediately.
