A wonderful combination of salty halloumi, aniseedy fennel, and the deep, honey-like sweetness of carob syrup.
35m
Cook
4
Serves
Healthy
Style
Ingredients
- 2 clove Fennel bulbs, trimmed and sliced into 1cm wedges
- 3 tbsp Olive oil
- 250 g Halloumi, sliced into 1cm thick pieces
- 1.5 tbsp Carob syrup (or honey as substitute)
- 1 tbsp Lemon juice
- 1 tsp Dried oregano
- 0.5 tsp Chilli flakes
- 1 pinch Salt
- 1 pinch Black pepper
Instrucstions
1
Preheat the oven to 220°C (425°F).
2
Toss the fennel wedges with 2 tbsp of olive oil, salt, and pepper. Spread on a baking tray and roast for 15-20 minutes until softened and charred.
3
Place the halloumi slices on top of the roasted fennel.
4
In a small bowl, whisk together the remaining olive oil, carob syrup, lemon juice, dried oregano, and chilli flakes.
5
Drizzle the dressing over the halloumi and fennel.
6
Bake for another 5-8 minutes until the halloumi is golden and bubbly. Serve warm.