BBQ HALOUMI & FENNEL PANZANELLA SALAD

SERVES 4. PREP 20 MINS. COOK 10 MINS

INGREDIENTS

• 1 cup (150g) frozen broad beans

• ½ ciabatta loaf, thickly sliced

• 2 small fennel, cut into thin wedges, fronds reserved

• 2 tbsp extra virgin olive oil

• 140g kale, chopped

• 180g haloumi, cut into 1cm-thick slices

• ¼ cup finely chopped dill

• 2 tbsp extra virgin olive oil, extra

• 1 tbsp honey

• ¼ tsp dried chilli flakes (optional)

• 1 lemon, zested, juiced

METHOD

1 Cook broad beans in a saucepan of boiling water for 2 minutes or until heated through. Refresh under cold water. Drain. Peel. Place in a bowl.

2 Heat a barbecue grill or chargrill on medium-high. Brush bread and fennel with a little of the oil. Cook for 3 minutes each side or until 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 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 haloumi and broad beans to kale mixture in the bowl. Drizzle with dressing. Gently toss to combine.

6 Arrange haloumi mixture on a large serving platter. Top with the reserved fennel fronds and remaining lemon zest to serve.