Fennel, squash and Roasted Chickpea Salad with Pan-Fried Halloumi

I love a warm salad at this time of year… and this one is a true show-stopper. Late September marks the end of harvest season but also the beginning of squash season!! I had some delicious delicata squash and was able to grow an amazing fennel in the garden... so here's a perfect vegetarian meal salad for a weeknight!!

Portions : 2-4

Preparation : 10 minutes

Cooking : 40 minutes

Ingredients : 

• 1 bulb of fennel, cut in 2, core removed - then in large slices
• ½ yellow onion or 2 shallots, cut in quarters 
• 2 garlic cloves, finely sliced
• 1 yellow courgette or delicata squash, cut in two, then 1 cm half moons
• 3 tbsp extra virgin olive oil
• Squeeze of ½ lemon
• A good pinch of kosher salt
• Pepper, to taste
• 125g halloumi, cut into ½ cm pieces
• 1 can (500 ml) chickpeas, drained

Honey and balsamic marinade

• 3 tbsp balsamic vinegar
• 3 tbsp honey
• 1 tbsp olive oil
• 1 tsp salt
• Pepper, to taste

Drizzle sauce : 

• 3 tbsp olive oil
• 1 small garlic clove, grated
• 1 tbsp white wine or red wine vinegar
• 2 tbsp finely chopped basil or flat leaf parsley

For serving : 

• Fennel fronds
• Lemon juice
• Chili flakes

Preparation : 

1. Preheat oven at 375F. Add the fennel, shallots, garlic and squash on a large sheet pan lined with parchment paper. Drizzle with olive oil, lemon juice and season with salt and pepper. Roast in the oven for 20 minutes.
2. Meanwhile, mix the balsamic vinegar, honey, olive oil, salt and pepper in a small bowl. Set aside. 
3. Pan fry the halloumi by heating a non-stick pan over medium-high heat. Add a drizzle of olive oil and fry the sliced cheese 2 minutes per side. Set aside on paper towel. 
4. After 20 minutes in the oven, add the chickpeas and mix well with the other ingredients. Roast 10 more minutes. Add the honey and balsamic marinade and toss to combine - put back in the oven for 10 more minutes.
5. Assemble the drizzle sauce by combining all ingredients in a small bowl. Set aside.
6. Serve the warm salad by plating the cooked veg. Top with the cooked halloumi and add the drizzle sauce all over. Add fennel fronds and chili flakes and squeeze the lemon juice right on top.. it’s SO good.