When I first thought up the ingredients for this month’s Joust I had envisioned a rich dish of potato and fennel gratin. Perfect for the cooler months on the other side of the world and just right for our slightly cooler evenings. Well so much for that! We have experienced really high temperatures and as a result I feel spring may be robbed from us this year. Thank god that fennel is quite versatile and can easily adapt to all the seasons.
This is a really simple dish and would be perfect as a starter to a dinner party. I love how the fennel changes when it’s cooked. It imparts a slight aniseed flavour, not at all overbearing. I simply sliced it and chargrilled it on my indoor grill until it had caramelized. Once it had cooled down slightly, I tossed it in a combination of olive oil, lemon juice and torn parsley. The centre piece was the halloumi. This famous Cyprian cheese is also quite versatile and is best grilled or pan fried. Simplicity personified!
Each bite is true bliss. Warm cheese, a hint of aniseed, lemon, extra virgin olive oil and the earthiness of parsley. Mmmm. Hope you enjoy!
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It looks really simple to make. and I love the mixture of herbs and vegetables you’re making here. Nice one, P!
great photos as usual. I love the simplicity of this dish. I actually just made a dish with haloumi not so long ago!
Would make a lovely light lunch; very nice.
I often wonder what the winners had in mind when they choose their ingredients Peter:D
I love haloumi and this looks incredible. Great use of the ingredients. And great choice of them too, especially the fennel–you gave me new a appreciation for it!
I love Halloumi, but it’s very difficult to find it here… That dish looks extremely good and tasty!
Cheers,
Rosa
This looks really delicious.
Is there a rule about winning two in a row?
This is just a gorgeous dish. I want to have some right now.
When I was thinking about a recipe to make with your three ingredients, one that I tried was halloumi and fennel seeds. It came out fantastic. I’ll post about it soon. However, this one is definitely fantastic. I’ve tried fennel bulb but never grilled but I can imagine how it will match with halloumi. Thanks for the lovely idea.
Great one Peter! I love the combination of the fennel confit with the salty halloumi.
Loooove halloumi! It looks perfectly crispy on top. Really like the design of that plate too.
hi Peter, great photos as always. I love your dishes and glasses, where do you get them?
Simple and beautifully presented — sounds delicious! It’s in the wee hours of the morning while I’m writing this, so of course my mind is wandering a bit. I’m really drawn to the wonderful pattern of the dish – the color and pattern are amazing!
Peter – fennel is such a lovely aromatic vegetable and the fact you caramelize it here must really play well with the salty halloumi. Gorgeous!
Lovely! I would enjoy this.
I didn’t think I would like fennel, when I tasted it raw, but then I roasted it and it was wonderful. I’m a fan.
It’s gorgeous and your taste buds are bang on with this. I’ve seen halloumi paired with other anise-like flavourings and I must jump in and try it myself.
All winners should say what they had in mind when they proposed the ingredients! Well done Peter! It’s such a hearty dish♥. I wish I liked cheese just to try this one… I don’t know what makes me feel like eating this dish more: your description or the pictures
I bet every bite is a true bliss, it looks like it. Where did time go? I missed the Joust this month, darng!
Oh, I think I’m in love. Halloumi is one of my old favourites and fennel is one of my new favourites…
hey ditto ! i just had Grilled halloumi n curried chickpeas for lunch … should’ve taken pics for you
But fennel surly sounds more refreshing with the halloumi … god i love this cheese !
Love your plates !!!
YUM YUM YUM Peter! I love grilled halloumi!
Great combo, Peter!
I love eating cheese this way, Pete – grilled and with veggies. Great recipe!
Mmm. Love the combo!
It’s making me crave both the fennel and the Halloumi!
This looks fantastic! I’m salivating. And I just put Halloumi on my shopping list! Love the stuff, anyway, but this recipe is one I’ll make soon.
If there is one thing I completely adore – it is halloumi! I actually have to avoid buying it to often as I love it so much. I love the idea of pairing it with the sweet fennel. Gorgeous!
Beautiful and simple. A wonderful combo, Peter!
I love Halloumi. What a great pairing. Just lovely.
This is beautiful. Seriously. I love that you caramelized the fennel! It’s too bad you asked Jenn not to include this is the voting roundup, because it’s a fabulous dish!
(And I totally envy those plates- gorgeous!)
So simply beautiful. And your picture is so lovely and romatic looking.
I meant romantic!
Looks delicious…especially, cooked fennel is my favorite…I’ll have to try halloumi though, I’ve never had it. What a lovely plate, Peter!
So beautifully captured, Looks awesoomely delicious!
wow, that is a SUPERB combination! I never matched up halloumi with fennel before. I usually use fennel most with fish, but this sounds amazing. I’m actually expecting a relative to bring me back some halloumi from Cyprus soon, so that will give me the chance to try out this wonderful combination!
this simple dish captivated me
i’m buying fennel tomorrow
halloumi is so wonderful. unfortunately, where i live it’s not so easily available.
just a note to tell you that i made this and it was amazingly wonderful for something so simple…
thank you
I love everything with halloumi and I think this one is a very special combination. Thank you for sharing this.
I made this as a starter at our pre-Christmas lunch and it was delicious – thanks Peter!
http://www.cooksister.com/2009/01/griddled-haloumi-cheese-with-fennel-shallots-flat-leaf-parsley.html
never eaten this stuff before.. but it looks delicious!
Hello Peter G, I got here via a mention by Peter M of Kalofagas in Toronto. Haloumi is great stuff. A supermarket here has just begun to carry it and I look forward to trying your recipe with the fennel. Thanks.
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