Pan-Fried Halloumi with Fennel, Olive & Mint Compote

Pan-Fried Halloumi with Fennel, Olive & Mint Compote
Photo by Scott Phillips


  • 3 Tbs. extra-virgin olive oil
  • ½ medium fennel bulb, cored and cut into ¼-inch dice (about 1-¼ cups)
  • 1/3 cup minced fresh mint
  • 12 pitted Kalamata olives, slivered (about 1/3 cup)
  • ½ medium yellow onion, cut into ¼-inch dice (about ¾ cup)
  • Kosher salt and freshly ground black pepper
  • 1 tsp. finely grated lemon zest
  • + 1 more ingredients
    • 1 8-oz. package halloumi cheese, cut into ¼- to 3/8-inch-thick slices

Heat 2 Tbs. of the oil in a heavy, 10-inch sauté 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 min. Reduce the heat to medium low, add 1/4 tsp. kosher salt and 1/4 tsp. pepp...

View full recipe at Fine Cooking


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