Pan-Fried Halloumi with Fennel, Olive & Mint Compote

Ingredients

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

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