HALLOUMI & FENNEL SALAD

Ingredients

• 150–300 g (1–2 cups)grape or cherry tomatoes
• 15–30 ml (1–2 tablespoons)olive oil
• to tastesalt
• 225–255 g (8–9 ounces)halloumi cheese
• 1fennel bulb, thinly sliced
• 15–30 ml (1–2 tablespoons)fennel fronds, roughly chopped
• 4–5dried figs, sliced
• 2–3 handfulsbaby rocket leaves
• 80 ml (⅓ cup)olive oil
• 60 ml (¼ cup)balsamic vinegar
• 15 ml (1 tablespoon)Greek honey
• 1 pinchsalt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C (450°F).

2. 2

   Roast the tomatoes

   Put the tomatoes on a baking tray, drizzle with 15–30 ml (1–2 tablespoons) olive oil and season with salt. Toss to coat, then roast for 8–10 minutes.

3. 3

   Slice the cheese

   Cut the halloumi into slices.

4. 4

   Fry the halloumi

   Heat a cast-iron skillet over medium-high heat and add 15–30 ml (1–2 tablespoons) oil. Fry the halloumi for about 1–2 minutes per side, until golden, then transfer to a plate.

5. 5

   Whisk the dressing

   Whisk the 80 ml olive oil, balsamic vinegar, Greek honey and pinch of salt in a small bowl until combined and emulsified.

6. 6

   Dress the fennel

   Put the sliced fennel and figs in a bowl and toss them with the vinaigrette.

7. 7

   Build the salad

   Arrange the rocket on a serving dish as a bed, then pile the fennel and fig mixture on top.

8. 8

   Add the toppings

   Arrange the roasted tomatoes around the salad and top with the fried halloumi slices.

9. 9

   Garnish and serve

   Scatter over the fennel fronds and serve immediately.

What is halloumi and fennel salad?

Halloumi is a firm cheese traditionally associated with Cyprus, known for holding its shape when grilled or fried. Here, it is served warm with crisp fennel, peppery rocket, sweet figs and roasted tomatoes.

The combination works because the cheese is salty and savoury while the fruit and honeyed dressing bring sweetness and acidity. Serving it over fresh leaves keeps the finished salad lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 16g protein, 27g carbs, 36g fat.

The halloumi supplies most of the protein and much of the fat, while the olive oil and dressing also contribute substantially to the fat content. Tomatoes, figs and honey provide most of the carbohydrates, with the fennel and rocket adding fibre. For a more balanced plate, serve a portion with extra leafy vegetables or a wholegrain side.

Choose and prepare the ingredients

Halloumi: Slice it evenly so the pieces brown at a similar rate. Patting the surface dry can help it colour in the pan.

Fennel: Slice the bulb thinly for a crisp, delicate bite, and save the fronds for a fresh herbal garnish.

Tomatoes and figs: Small tomatoes roast quickly, while the dried figs add a chewy sweetness. Slice the figs thinly so they are easy to eat alongside the fennel.

Get a golden finish on the halloumi

Use a properly heated skillet and leave space between the slices. Cook for about 1–2 minutes per side, turning when the underside is golden.

Halloumi is best added just before serving. It stays warm and pleasantly springy rather than cooling and becoming firmer.

Balance the dressing

The dressing combines olive oil with balsamic vinegar and Greek honey, balancing richness, tang and sweetness. Whisk until it looks blended, then toss it with the fennel and figs so those ingredients are coated.

Taste a piece of dressed fennel before assembling. If needed, adjust the seasoning with a little more salt, bearing in mind that halloumi is already salty.

Watch the roasting and cooking time

Roast the tomatoes for 8–10 minutes at 230°C. They should soften and look glossy, but still hold their shape.

The halloumi cooks quickly over medium-high heat. Keep an eye on it and remove it once both sides are golden rather than waiting for it to soften like a melting cheese.

Serve it straight away

Assemble the salad while the tomatoes and halloumi are still warm, and serve immediately for the best contrast in temperature and texture.

It works as a main for a light meal or as a side alongside grilled vegetables, flatbread or another simple savoury dish.

Recipe notes & tips

• Slice the fennel thinly so it is crisp but easy to eat.
• Whisk the dressing until it looks evenly combined before tossing it with the fennel.
• Keep the tomatoes in a single layer on the tray so they roast rather than steam.
• Cook the halloumi in batches if the skillet is crowded.
• Add the halloumi and fennel fronds just before serving.

Variations

• Use fresh figs: Replace the dried figs with sliced fresh figs and add them during assembly.
• Add citrus: Finish with a squeeze of lemon for a brighter, sharper edge.
• Include toasted nuts: Scatter over toasted walnuts or almonds for extra crunch.
• Make it more substantial: Serve with warm flatbread or cooked grains.
• Swap the leaves: Use baby spinach or mixed salad leaves in place of rocket.

Common mistakes to avoid

• Cutting the fennel too thickly: Thin slices are easier to eat and take up the dressing more evenly.
• Crowding the tomatoes: Spread them out on the tray so they roast instead of steaming.
• Moving the halloumi too soon: Let each side brown before turning to help it release from the pan.
• Overcooking the cheese: Fry it just until golden, about 1–2 minutes per side.
• Dressing the leaves too early: Keep the rocket fresh by adding the dressed fennel on top shortly before serving.

How to store

Store leftovers in an airtight container in the fridge for up to 2 days. The rocket will soften, and the halloumi is best reheated briefly in a skillet; keep any undressed leaves separate if possible.

Frequently asked questions