Have the salad ready before cooking the halloumi, as it will take only a couple of minutes and needs to be eaten while still warm.
Serves: 4
INGREDIENTS
200 grams halloumi (I used The Collective brand)
olive oil
ground pepper
Salsa
zest 1 lemon
2 teaspoons lemon juice
2 tablespoons olive oil
1 clove garlic, crushed
2 cups frozen broad beans, blanched and peeled
1 small fennel bulb, very thinly shaved, fronds reserved
2 spring onions, thinly sliced
sea salt
METHOD
Salad: Combine all the ingredients except the fennel fronds, in a bowl and season.
Slice the halloumi into 12 pieces. Grind pepper over both sides and gently press it on.
Heat a barbecue hot plate and brush with oil. Cook the halloumi on both sides until golden.
To serve: Arrange the halloumi on a serving platter and spoon over the salsa. Scatter with the fennel fronds and a grind of pepper.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.