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Grilled Haloumi and Fennel with Green Olives, Anchovies and Lemon Recipe

Featured at Carnevale Adelaide Festival (7-8 February, 2009)
Recipe by Rosa Mato (www.rosamato.com)

Ingredients

  • 100g La Casa Del Formaggio Haloumi, firm (with mint if preferred)
  • ½ bulb fennel
  • ½ cup green olives pitted
  • 2 to 3 anchovies
  • 1 lemon, juiced
  • ½ cup of parsley leaves
  • 1 tablespoon extra virgin olive oil

Directions
  1. Cut the fennel into wedges, being careful to keep the core to make sure it holds together.
  2. Barbecue the fennel on a medium heat until caramelized.

  3. Roughly chop the olives, anchovies and parsley and combine with olive oil and lemon juice. Set aside.
  4. Quickly grill the Haloumi on a hot BBQ plate. Place on a serving plate with the fennel. Garnish with anchovies and serve immediately.

Click Here to Read Rosa Mato's Reduced Fat Ricotta Recipe

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PDF Click here to view a printable version of this recipe.

 
   
 
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