Halloumi with Fennel, Olives and Spearmint

  • 200gr halloumi cheese
  • 1/2 fennel bulb chopped
  • 1/2 onion chopped
  • 12 olives pitted and sliced
  • 1 tsp lemon zest
  • 1/3 cup spearmint leaves finely chopped
  • 3 Tbsp olive oil
  • salt
  • pepper 


Cut halloumi in slices. Cook it in a pan until both sides are golden. Transfer in a platter.
In the same pan heat 2 Tbsp olive oil, add fennel and onion and cook until soft.
In a bowl stir fennel, onion, olive, lemon zest, spearmint, 1 Tbsp olive oil, salt, pepper.
Top halloumi with the fennel-onion mixture.
Serve immediately!

We served Halloumi with Chicken rolls with boursin and bacon and Pasta with onions, mushrooms and blue cheese!

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