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🥗 Fennel-Oat Salad with Halloumi

749 kcal · 30 min · 4 servings

Ingredients

• 250 g oats (hulled)
• salt
• 400 g fennel (2 small bulbs)
• 1 red onion
• 100 g radishes
• 150 g raspberries
• 30 g dried cranberries
• 40 g hazelnut kernels
• 2 tbsp lemon juice
• 2 tbsp raspberry vinegar
• 1 tsp liquid honey
• pepper
• 3 tbsp nut oil
• 400 g halloumi cheese
• 1 tbsp black cumin

Instructions

1. 1. Put the oats into a hot pot without fat.
2. 2. Toast the oats for 3 minutes over medium heat.
3. 3. Pour in 500 milliliters of water.
4. 4. Lightly salt the water.
5. 5. Simmer the oats over low heat for 25 to 30 minutes.
6. 6. Stir the oats occasionally.
7. 7. Add more water if necessary.
8. 8. Clean and wash the fennel.
9. 9. Cut the fennel into thin strips.
10. 10. Peel the onion.
11. 11. Halve the onion.
12. 12. Cut the onion into thin strips as well.
13. 13. Clean and wash the radishes.
14. 14. Slice the radishes into thin rounds.
15. 15. Wash the raspberries.
16. 16. Pat the raspberries dry.
17. 17. Chop the cranberries.
18. 18. Coarsely chop the hazelnuts.
19. 19. Whisk lemon juice, vinegar, honey, salt, pepper, and oil together in a bowl.
20. 20. Drain the oats.
21. 21. Mix the oats with all prepared ingredients into the dressing.
22. 22. Let the salad marinate for 10 to 15 minutes.
23. 23. Slice the halloumi cheese.
24. 24. Grill the cheese slices on the hot grill.
25. 25. Grill each side for 3 to 4 minutes.
26. 26. Season the cheese with salt and pepper.
27. 27. Sprinkle cumin seeds over the cheese.
28. 28. Adjust the seasoning of the fennel-oat salad.
29. 29. Place the cheese slices on top of the salad.

Nutrition per serving

• kcal: 749
• Protein: 35 g · Fett/Fat: 45 g · Carbs: 50 g