Haloumi with fennel, orange and kalamata olives

Haloumi with fennel, orange and kalamata olives

Haloúmi may máratho portókali kai elíes Kalámon

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

This brings together some of the things we saw in the Kalamata market in a modern interpretation.

Ingredients

Quantity Ingredient
2 oranges
3 baby fennel bulbs
or 1 medium fennel bulb
350g haloumi
2 tablespoons extra-virgin olive oil
1 small red onion, cut into halves and finely sliced
1/2 cup pitted kalamata olives, cut into halves

Method

  1. Use a small sharp knife to remove the skin and pith of the oranges, following the curves of the oranges to slice the skin and pith away. Cut the oranges between the flesh and the membrane to remove the segments – do this over a small bowl to catch the juice, and then squeeze any juice from the membrane. Reserve.
  2. Remove the base and cut the stalks from the fennel bulbs, halve the bulbs and remove the core. Cut the fennel into thin wedges. Reserve.
  3. Preheat a frying pan over medium–high heat. Working from the narrowest width of the haloumi, cut it into 1.5 cm thick slices, then brush with a little oil. Cook for 2 minutes on each side, or until golden. Place the haloumi on a serving platter.
  4. Toss the orange segments, onion, fennel and olives together. Place over the haloumi, drizzle with the orange juice and remaining oil and season to taste with salt and freshly ground black pepper.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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