Saffron-Halloumi Chickpea Skillet with Citrus Fennel

Ingredients

• halloumi cheese250 g
• cooked chickpeas2 cups
• fennel bulb, thinly sliced1 large
• red onion, sliced1 medium
• olive oil2 tbsp
• saffron threadspinch
• orange juice1/3 cup
• lemon zest1 tsp
• ground coriander1/2 tsp
• baby spinach3 cups
• fresh dill, chopped2 tbsp
• black pepperto taste

Method

1. 1Soak the saffron in the orange juice for 5 minutes.
2. 2Heat olive oil in a large skillet over medium-high heat and cook the fennel and onion until softened and lightly browned.
3. 3Add the chickpeas, coriander, black pepper, and saffron-orange mixture, then simmer until the liquid reduces slightly.
4. 4Push the vegetables to the sides and sear the halloumi slabs until golden on both sides.
5. 5Stir in the spinach just until wilted and toss through the lemon zest.
6. 6Top with dill and serve immediately while the halloumi is hot and crisp at the edges.

Tips

• Dry the halloumi well before searing so it browns instead of steaming.
• Slice fennel very thinly so it softens in the same time as the onion.
• A few drops of extra lemon juice at the end sharpen the sweetness of the orange.

Nutrition