Halloumi, Fried Potato, and Raw Fennel Salad

3:10 pm on 10 October 2014

Serves one, but easily doubled

Ingredients

  • Halloumi fried potato Laura Vincentone medium sized potato
  • half a large fennel bulb, or all of a small one
  • four thick slices of halloumi
  • olive oil
  • butter
  • juice of half a lemon

Method

Dice the potato very finely – the smaller it is, the quicker it will cook. Heat a few tablespoons of olive oil in a decent sized pan and wait for it to look sizzling, then throw in the potato and allow to cook till crisp, stirring occasionally. It'll feel like it's taking forever but the whole process really only takes about ten minutes – just make sure you let them sit till they're plenty golden. Undercooked potato is no fun.

Finely slice the fennel and arrange half of it on a plate. Tip the potato on top of it, and then top with the rest of the fennel. Heat some butter (I used about 25g) in the same pan, and fry your halloumi slices till very golden brown on each side. Slide the halloumi onto the plate, scatter over some of those feathery green fennel fronds, because what else are you going to do with them, squeeze the lemon juice into the buttery pan and then spatula all that over the halloumi.

 

From Jesse Mulligan, 1–4pm

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