Sometimes the simplest of recipes turn out the best. This one is absolutely delicous and depends on the ingredients being good as there is nowhere to hide.
Wine Suggestion: Find an easy mediterrranean dry white with a touch of sappy, minerality and you’ll have a good match. We had no Greek white’s to hand but had the La Piuma Pecorino from the Abruzzo so we enjoyed the light melon, pear and citrus flavours and light herbal, camomile and green almond touch on the fiinish.
Fennel with Peas & Halloumi – serves 2
- 300g fennel, trimmed and thinly sliced
- 3 tbsp olive oil
- 250g halloumi, sliced
FOR THE DRESSING:
- 250g frozen peas, defrosted in a colander under cold running water and drained
- 30g basil leaves
- 20g mint leaves
- 150ml olive oil
Warm the 3 tbsp of oil in a very big frying pan. Place the fennel in the pan in a single layer and season lightly. Cook until the fennel is browned on one side, then turn and continue to cook until soft.
Place the halloumi in the pan, tucking it in wherever you can so it browns on the pan. Allow to turn golden on both sides.
To make the dressing tip the peas, basil, mint and olive oil into a food processor and whizz until almost smooth, the texture should be slightly smooth. Spoon over the fennel and cheese and serve.
(Original recipe from Greenfeast: autumn, winter by Nigel Slater, 4th Estate, 2019.)
Jono & Jules do food & wine 
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