Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
½ clove garlic
3 anchovies
200ml tub of crème fraîche
Finely grated zest of 1 lemon
Salt and freshly ground black pepper
½ small loaf rustic bread
2 glugs of olive oil
Sea salt
4 little gem lettuce
2 handfuls watercress
1 fennel bulb
250g halloumi cheese, cut into 12 slices
1 pomegranate
Method
For the dressing, pound together, or finely chop the garlic and anchovies. Mix in
the crème fraîche, then the zest and juice of the lemon, and season with freshly
ground black pepper. Simple!
Preheat the oven to 200°C, 400°F, gas mark 6.
Tear the bread into rough pieces of about an inch or so and scatter into a roasting
tin. Drizzle the bread with a little olive oil, then toss with a good pinch of sea salt,
and bake for 10 minutes or until crunchy. Trim the bottoms of the little gems, and
then break up each one keeping the leaves whole. Give the watercress and
lettuce leaves a quick wash, then a dry in a salad spinner and lay on a large
serving plate. Cut the tops off the fennel and hang on to the feathery parts. Trim
the bottom of each bulb and discard the scruffy outer leaves. Cut the bulb in half
and slice as thinly as possible from the root to the tip, then add to the rest of the
leaves. Next, fry the slices of halloumi on both sides in a little olive oil until
golden, and then drain on kitchen paper. Add the halloumi and croutons to the
serving plate. Season, give the whole lot a gentle toss, and then drizzle over the
crème fraîche dressing. Chop the fennel tops and bash the pomegranate to get
the seeds out, and then scatter the fennel and seeds over the salad.
