With a couple of glasses of something cold, and good bread to mop up the juices – a punchy sourdough or focaccia soaked with olive oil would do the trick – you’ll almost be able to kid yourself you’re on holiday, or at least that change is coming.
Prep time: 15 minutes | Cooking time: 25 minutes
- 2 x 250g blocks of halloumi
- 3 tbsp olive oil
- 1 tbsp honey
- A pinch of chilli flakes
- 1 garlic clove, finely sliced
- 4 blood oranges, from the fridge
- 1 large fennel bulb
- 1 tbsp white wine vinegar
- 1 small bunch coriander, roughly torn
- Preheat the oven to 210°C/gas mark 8.
- Score the top of each block of cheese and place in a small ovenproof dish. Drizzle with half the oil. Bake in the top of the oven for 20 minutes, or until it begins to turn golden on top.
- Meanwhile, put the honey, chilli and garlic in a small saucepan over a low heat and bring to a simmer, swirling the pan so the garlic starts to cook, but removing from the heat before it takes on any colour.
- Baste the halloumi with the honey mixture once it’s had 20 minutes in the oven, then pop back in for a further five minutes.
- Meanwhile, make the salad. Using a sharp knife, slice either end off an orange, sit it on a cut end and remove the skin from top to bottom. Slice thickly and pop on your serving plate. Repeat with the rest of the oranges. You will be left with juice on your cutting board. Pour it into a bowl to use for dressing.
- Thinly slice the fennel with a mandoline or very sharp knife.
- Mix the remaining olive oil with the blood orange juice, white wine vinegar and a pinch of salt. Toss the fennel in the dressing.
- To serve, layer the blood oranges on a plate, top with a tangle of dressed fennel, the hot halloumi and its honeyed juices and finish with a little torn coriander.