Fennel and Orange Halloumi with White Beans and Dill
Ingredients
- 250 g halloumi
- 2 fennel bulbs
- 400 g tinned cannellini beans
- 1 orange
- 3 tbsp olive oil
- 15 g fresh dill
- 2 garlic cloves
- 1 tsp dried chilli flakes
Nutrition (per serving)
- Calories
- 459 kcal
- Protein
- 22.9 g
- Carbohydrate
- 25.3 g
- of which sugars
- 10.7 g
- Fat
- 26.7 g
- of which saturates
- 12.2 g
- Fibre
- 10.7 g
- Salt
- 2.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Trim and slice the fennel into wedges, reserving any fronds.
- 2
Toss the fennel with olive oil, crushed garlic, chilli flakes and the zest and juice of the orange. Spread on a large baking tray and season.
- 3
Roast for 20 minutes until the fennel is tender and caramelised at the edges.
- 4
Drain and rinse the cannellini beans, stir into the tray. Lay sliced halloumi on top.
- 5
Return to the oven for 12 minutes until the halloumi is golden. Scatter with dill and reserved fennel fronds to serve.
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