Photo: Anna Pelzer
Griddled halloumi with fennel, lemon & olive salad
10 ingredients
10 min + 5 min
Serves 6
openrecipes
Chef Maria Elia makes a light and fresh veggie starter using a few key Greek ingredients
Estimated Nutrition (whole recipe, rough)
847
Calories
29g
Protein
34g
Fat
108g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Halloumi | 1 oz (28g) | 110 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salad | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 x 250g blocks halloumi cheese , cut into 6 slices each
- olive oil
- 1 large fennel bulb , thinly sliced
- 3 stalks celery , thinly sliced - keep any leaves for salad
- 200g Kalamata olives , pitted
- 1 lemon , zested and segmented
- small bunch mint leaves, torn
- small bunch flat-leaf parsley , leaves picked
- 45ml freshly squeezed lemon juice
- crusty bread , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes