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    Warm Halloumi and Fennel Salad with a Sour Cream Dressing

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    Warm Halloumi and Fennel Salad with a Sour Cream Dressing

    This vegetarian salad is packed full of flavours and interesting textures. It makes a satisfying lunch or supper, served with warm crusty bread.

    • Nut Free
    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 2 small organic fennel bulbs
    • 100g half fat sour cream
    • 1 small clove garlic, crushed
    • 2 tbsp extra virgin olive oil
    • 170g bag watercress
    • Juice of 1 lemon
    • 1½ packs halloumi, sliced lengthways into 12 x 1cm pieces
    • ½ x 150g pack prepared pomegranate seeds


    1. Finely slice the fennel and place in a large bowl of iced water for 10 minutes to help keep it crisp.
    2. Whisk the sour cream with the garlic and 1 tbsp of olive oil, season with cracked black pepper and set aside. Add water to thin the mixture a little if necessary.
    3. Drain the fennel and toss with the watercress and the lemon juice in a salad bowl.
    4. Preheat the barbecue or a griddle pan. Brush the halloumi slices with the remaining tablespoon of olive oil and grill over a medium heat for 2 minutes on either side until charred and golden.
    5. Top the salad with the halloumi, then scatter with pomegranate seeds before drizzling with the creamy dressing. Serve immediately while the cheese is still hot.

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    Cook's tips

    Try not to leave the fennel in the iced water for any longer than 10 minutes or it will start to lose its flavour. Slice the fennel using a mandolin if you have one, as this will give you lovely thin slices.

    Drinks recommendation

    For this salad, with its delicately balanced flavours, try a Sauvignon Blanc.


    Average user rating

    5 stars