Servings
2
Prep time:
5min
Cook time:
20min
Difficulty:
Easy
Ingredients
- 3 blood oranges
- 1 halloumi block (around 225g)
- 1/2 fennel bulb
- 1 bag of rocket (around 80g)
- 2tbsp olive oil
- 1tbsp honey
- 1/2tbsp white wine vinegar
- 1 garlic clove
- 1/2tsp chili flakes
This is a very simple dish, ideal for brunch or as a starter. The halloumi is roasted, topped in a honey glaze, and is complemented with the acidity of the blood orange.
Step by Step Instructions
Step 1
First, pre-heat the oven to 220 degrees C (430 degrees F). Meanwhile, rinse the rocket leaves if not washed already/ready to eat, remove excess water and set aside. Next, remove the peel from the blood oranges, then slice (about half centimetre thick), and also set aside.
Step 2
Score the halloumi block (in a criss-cross way), and place into a small baking dish. Pour over half of the olive oil. When the oven is at 200 degrees, put in the dish and cook for 15 minutes.
Step 3
Peel and thinly slice the garlic clove and set aside. Into a small pan, add the honey, chilli flakes and the sliced garlic. Mix well, and cook on a low-medium heat for around 5 minutes, then take of the heat and set aside.
Step 4
Once the halloumi has had 15 minutes in the oven, take it out, pour over the cooked honey mixture and place back in the oven for another 5 minutes.
Step 5
Meanwhile, slice the fennel, and add into the same pan, and cook for 5 minutes on medium heat.
Step 6
In a small bowl, combine the remaining olive oil with the white wine vinegar. Mix well, set aside.
Step 7
The halloumi should be cooked by now and should be slightly golden. If not, cook it for a few more minutes.
Once cooked, it is time to plate up- for each servicing, place the orange slices on the bottom of the plate, followed by the rocket leaves, cooked fennel and finally half of the halloumi block (if you can share!). Pour over the olive oil/white wine vinegar dressing and then the dish is ready to serve. Enjoy!
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