Haloumi with fennel, orange and kalamata olives salad
Haloúmi may máratho portókali kai elíes Kalámon
This recipe brings together some of the things Blair and I saw in the Kalamata market during filming of Taste of Greece, in a modern interpretation.
Serves: 4 as part of meze
Preparation: 10 minutes
Cooking: 5 minutes
2 medium oranges
3 baby fennel bulbs or 1 medium bulb
1 small red onion, halved, thinly sliced
½ cup (75g) seeded Kalamata olives, halved
2 tablespoons (40ml) extra virgin olive oil
Freshly ground pepper and salt
- Use a small sharp knife to remove the orange skin and pith, follow the curves of the orange to slice skin and pith away. Cut the orange between the flesh and the membrane to remove the segments, do this over a small bowl to catch juice, and then squeeze any juice from membrane. Reserve.
- Remove the base and cut the stalks from the fennel bulbs, halve the bulbs and remove core. Cut the fennel into thin wedges. Reserve.
- Preheat a large frying pan on medium high. Working from the narrowest width of the haloumi cut it into 1.5cm thick slices, brush with a little oil. Cook for 2 minutes each side or until golden. Place haloumi on a serving platter.
- Toss orange segments, onion, fennel and olives together. Place over haloumi, drizzle with orange juice, olive oil and season with pepper and a little salt.
Lyndey’s Note: Originating in Cyprus, traditionally haloumi is made with sheep’s milk, but now also cows. Store in brine in an airtight container for up to two weeks. Best cooked because of its waxy texture, often served with lemon. Cypriots swear by eating fresh haloumi with wedges of watermelon for a delicious snack. A rich source of calcium, haloumi also contains potassium and zinc, and is a great low-fat option.