Fennel Grapefruit Salad Hot Honey Halloumi by Tanerxaydin

Ingredients

• 200g (7 oz) halloumi, sliced
• 2 tbsp hot honey
• 1 cup skyr or greek yogurt
• 1 large fennel bulb, thinly sliced
• 1 large grapefruit, segmented (reserve juice)
• 1/4 cup fresh dill, chopped
• 1/4 cup kalamata olives, pitted and roughly crushed
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1/4 tsp salt, or to taste

Instructions

1. Make the dressing: Whisk together reserved grapefruit juice (about 2 tbsp), olive oil, white wine vinegar, and salt. Set aside.
2. Prepare the halloumi: Pat the sliced halloumi dry with paper towels. In a dry non-stick skillet over medium-high heat, sear the halloumi slices for 2-3 minutes per side, until golden brown and slightly softened.
3. Glaze the halloumi: Drizzle the hot honey over the seared halloumi in the pan. Cook for an additional 30-60 seconds, turning once, until glazed and slightly caramelized.
4. Assemble the salad: Spread the skyr or Greek yogurt onto a serving plate or shallow bowl.
5. Top the skyr with the thinly sliced fennel and grapefruit segments.
6. Scatter the crushed olives and chopped fresh dill over the fennel and grapefruit.
7. Arrange the hot honey halloumi slices on top of the salad.
8. Drizzle the prepared dressing over the entire salad just before serving.