From “Fine Cooking: Fresh & Quick.” Subscribe to Fine Cooking magazine at . You can find halloumi cheese at most large supermarkets, near the deli.
Ingredients
3 tablespoons extra-virgin olive oil
1/2 medium fennel bulb, cored and cut into 1/4-inch dice (about 1- 1/4 cups)
1/2 medium yellow onion, cut into 1/4-inch dice (about 3/4 cup)
Kosher salt and freshly ground black pepper
12 pitted Kalamata olives, slivered (about 1/3 cup)
1 teaspoon finely grated lemon zest
1/3 cup minced fresh mint
1 package (about 8 ounces) halloumi cheese, cut into 1/4- to 3/8-inch-thick slices
Directions
Heat 2 tablespoons of the oil in a heavy, 10-inch saute pan over medium heat until hot. Add the fennel and onions, and cook gently, stirring occasionally, until the vegetables begin to soften (but don’t let them brown), 4 to 5 minutes. Reduce the heat to medium low, add 1/4 teaspoon kosher salt and 1/4 teaspoon pepper and continue to cook until the vegetables soften completely, another 3 to 5 minutes. Turn the heat to low, and stir in the olives, lemon zest, mint and the remaining 1 tablespoon oil. Remove from the heat and cover to keep warm.
Set a large (preferably 12-inch) nonstick skillet over medium-high heat (no oil is necessary) until hot, about 1 minute. Working in batches if necessary to avoid crowding the pan, cook the halloumi until golden in spots, about 2 minutes. Flip and cook until the second side of each slice is golden, about 2 minutes more. Reduce the heat as needed if the halloumi is browning too fast.
Shingle the halloumi on a serving platter. Stir the compote and spoon half of it over the halloumi. Serve immediately with the remaining compote on the side.
