Recipe of the week

Pan-fried halloumi and roast Florence fennel salad with orange dressing

This punchy dressing zings with colour and sweetness thanks to the reduced orange. It can be made in advance, says Giancarlo Caldesi, but wait to fry the halloumi slices until just before serving or they will harden

Serves 4-6 2 fennel bulbs (about 400g), cut into 1cm-thick slices 2 tbsp extravirgin olive oil a large handful of watercress, rocket or lettuce leaves a handful of seedless green or red grapes, halved 250g halloumi cheese, cut into ½cm slices

a few fronds of wild fennel or dill, stems discarded salt and black pepper For the dressing: 1 tsp finely grated orange zest 100ml freshly squeezed orange

juice (approx. 2 small oranges) 3 tbsp extra-virgin olive oil • 180°C.of thefor Preheatwater5-10 fennel Bring minutes,to slicesthe thea oven saucepanboil. and until to Add boil just tender. Drain. • bakingLay the tray, slices brush on witha the oil and season. Roast for 20-30 minutes or until they start to burn. Little crisp areas are good. Remove and set aside. • Meanwhile, put the orange zest and juice in a small frying pan over a it reducedcool. mediumto bubbleWhenby heat half. cool, gently and Leavemix until leave withto the oil, salt and pepper.

• Lay the leaves on a platter and top with the fennel and grapes. In a non-stick pan, dry-fry the halloumi on each side for two minutes or until just golden. Add the halloumi to the salad. Drizzle on the dressing, season with pepper and scatter over the fennel or dill fronds.

Taken from Around the World in Salads by Katie and Giancarlo Caldesi, published by Kyle Books at £16.99. To buy from The Week bookshop for £12.99, call 020-3176 3835 or visit www.theweek.co.uk/bookshop.