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 clove garlic cloves
• 1 tsp dried chilli flakes

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Trim and slice the fennel into wedges, reserving any fronds.

2. 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. 3

   Roast for 20 minutes until the fennel is tender and caramelised at the edges.

4. 4

   Drain and rinse the cannellini beans, stir into the tray. Lay sliced halloumi on top.

5. 5

   Return to the oven for 12 minutes until the halloumi is golden. Scatter with dill and reserved fennel fronds to serve.