16oz. halloumi cheese

2 large bulbs of fennel

5 shallots

Olive oil

Lemon juice

Freshly ground black pepper

a bunch of flat-leaf parsley

Slice the shallots and the fennel bulb fairly thinly. Heat 2 T. olive oil in a heavy-bottomed frying pan and sauté over medium heat. A little bit of browning is fine, but don’t let them burn. Once all the liquid is absorbed, add a splash of white wine to the pan and continue to cook over medium heat until they are soft and pliable. Allow to cool. Wash and roughly chop the parsley, then toss together with the vegetables in a mixture of about 3/4 olive oil and 1/4 lemon juice. Divide between 6 serving plates. Slice the cheese into fairly thick slices so that there are at least 12 slices. Heat an oiled griddle pan (or indoor grill) until very hot, then fry/grill the halloumi slices. Lift carefully with a spatula and be warned that they may stick! Turn when you have good grill marks on the bottom and repeat the process with the other side of each slice.   Top each serving of caramelized vegetables with 2 halloumi slices, garnish with more flat-leaf parsley and serve.