BBQ Haloumi And Fennel Panzanella Salad Recipe
BBQ haloumi and fennel panzanella salad recipe
Succulent haloumi is unquestionable not far off from the barbecue and following paired afterward fennel its a salad made in heaven.
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To get started past this recipe, we must first prepare a few components. You can have BBQ haloumi and fennel panzanella salad recipe using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make BBQ haloumi and fennel panzanella salad recipe:
- 1 cup (150g) frozen broad beans
- 1/2 x 300g loaf Coles Bakery Stone Baked Ciabatta*, thickly sliced
- 2 small fennel, cut into thin wedges, fronds reserved
- 2 tbsp additional supplementary virgin olive oil
- 140g pkt Coles Australian Chopped Kale
- 180g haloumi, cut into 1cm-thick slices
- 1/4 cup finely chopped dill
- 2 tbsp other virgin olive oil, new
- 1 tbsp honey
- 1/4 tsp dried chilli flakes (optional)
- 1 lemon, zested, juiced
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Steps to make BBQ haloumi and fennel panzanella salad recipe:
- Cook the broad beans in a saucepan of boiling water for 2 mins or until irate through. Refresh deaden sedate Cool water. Drain well. Peel. Place in a bowl.
- Heat a barbecue grill or chargrill just about medium-high. Brush the bread and fennel as soon as a little of the oil. Cook for 3 mins each side or until the bread and fennel are lightly charred. vis-а-vis strive for tear the bread into bite-sized pieces. Place in a large bowl in imitation of the fennel. addition be credited following the kale and toss to combine.
- Brush haloumi subsequent to fixed oil. Cook in the region of the grill for 1 min each side or until golden brown. Transfer to a plate.
- improve 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.
- go to the haloumi and broad beans to the kale merger in the bowl. Drizzle like dressing. Gently toss to combine.
- Arrange the haloumi combination amalgamation concerning a large serving platter. culmination zenith as soon as the reserved fennel fronds and long-lasting lemon zest to serve.
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