Fennel-Oat Salad with Halloumi

Ingredients

• 250 g oats (dehulled)
• 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.

   Toast oats in a hot pot without fat for 3 minutes over medium heat. Add 500 ml water, lightly salt and simmer on low for 25–30 minutes, stirring occasionally and adding more water as needed.

2. 2.

   Meanwhile clean, wash and slice fennel into fine strips. Peel and halve the onion, then cut into thin strips. Clean, wash and slice radishes into thin rounds. Wash raspberries and pat dry. Chop cranberries. Roughly chop hazelnuts.

3. 3.

   In a bowl whisk lemon juice with vinegar, honey, salt, pepper and oil. Drain oats and mix with all prepared ingredients and dressing; let rest 10–15 minutes.

4. 4.

   Meanwhile cut halloumi into slices and grill each side for 3–4 minutes on a hot grill. Season with salt, pepper and sprinkle black cumin. Taste the fennel-oat salad and top with grilled halloumi slices.