Roasted Halloumi with Fennel

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Toss the fennel wedges with 2 tablespoons of olive oil, salt, pepper, and thyme sprigs on a large baking tray, spreading them in a single layer.

   Tip: Cut fennel wedges evenly so they cook at the same rate.

2. 2

   Roast the fennel in the preheated oven for 15 minutes until golden and tender. Stir halfway through to ensure even browning.

   Tip: The fennel should caramelize slightly at the edges for best flavor.

3. 3

   While the fennel roasts, heat a large cast-iron skillet or non-stick pan over medium-high heat with the remaining 2 tablespoons of olive oil.

   Tip: A hot pan is essential for creating a crispy golden crust on the halloumi.

4. 4

   Once the pan is hot, add the halloumi slices in a single layer and cook for 2-3 minutes per side until golden brown. Remove and set aside on a warm plate.

   Tip: Don't move the halloumi too early; let it sit to develop a proper crust.

5. 5

   In the same pan, add minced garlic and sauté for 30 seconds until fragrant. Pour in the white wine and vegetable broth, scraping the bottom to deglaze.

   Tip: This deglazing liquid captures all the flavorful browned bits from the halloumi.

6. 6

   Remove the fennel from the oven and add it to the pan with the broth mixture. Simmer for 3-4 minutes until the liquid reduces slightly.

   Tip: The fennel will absorb the aromatic broth and become even more tender.

7. 7

   Stir in the lemon zest and juice, tasting and adjusting seasoning as needed with salt and pepper.

   Tip: The acidity from the lemon brightens the rich flavors of the cheese and fennel.

8. 8

   Arrange the roasted halloumi slices on a serving platter, spoon the fennel and broth around them, then scatter with fresh parsley and toasted pine nuts before serving immediately.

   Tip: Serve while the halloumi is still warm for the best melting texture contrast.