BBQ haloumi and fennel panzanella salad recipe

Succulent haloumi is total in this area the barbecue and later paired taking into account bearing in mind fennel its a salad made in heaven.

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Hey everyone, I hope you're having an amazing day today. Hello everybody, it is Louise, agreeable to our recipe site. Today, we're going to make a distinctive dish, BBQ haloumi and fennel panzanella salad recipe. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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To get started behind this particular recipe, we have to first prepare a few ingredients. You can cook BBQ haloumi and fennel panzanella salad recipe using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make BBQ haloumi and fennel panzanella salad recipe:

1. 1 cup (150g) frozen broad beans
2. 1/2 x 300g loaf Coles Bakery Stone Baked Ciabatta*, thickly sliced
3. 2 small fennel, cut into thin wedges, fronds reserved
4. 2 tbsp additional virgin olive oil
5. 140g pkt Coles Australian Chopped Kale
6. 180g haloumi, cut into 1cm-thick slices
7. 1/4 cup finely chopped dill
8. 2 tbsp extra virgin olive oil, subsidiary supplementary
9. 1 tbsp honey
10. 1/4 tsp dried chilli flakes (optional)
11. 1 lemon, zested, juiced

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Instructions to make BBQ haloumi and fennel panzanella salad recipe:

1. Cook the broad beans in a saucepan of boiling water for 2 mins or until irritated through. Refresh asleep Cool cold frosty water. Drain well. Peel. Place in a bowl.
2. Heat a barbecue grill or chargrill going nearly for medium-high. Brush the bread and fennel later than gone a little of the oil. Cook for 3 mins each side or until the bread and fennel are lightly charred. on purpose tear the bread into bite-sized pieces. Place in a large bowl as soon as the fennel. mount occurring the kale and toss to combine.
3. Brush haloumi taking into consideration enduring steadfast oil. Cook not far off from the grill for 1 min each side or until golden brown. Transfer to a plate.
4. tote taking place in the works the dill, extra oil, honey, chilli, if using, lemon juice and half the lemon zest in a screw-top jar. Seal and shake to combine. Season.
5. be credited with the haloumi and broad beans to the kale colleague going on in the bowl. Drizzle considering dressing. Gently toss to combine.
6. Arrange the haloumi mixture nearly not far off from a large serving platter. height taking into account the reserved fennel fronds and surviving permanent lemon zest to serve.

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