Heat 2 Tbs. of the oil in a heavy, 10-inch sauté pan over medium heat until hot. Add the fennel and onions and cook gently, stirring occasionally, until the vegetables begin to soften (but don’t let them brown), 4 to 5 min. Reduce the heat to medium low, add 1/4 tsp. kosher salt and 1/4 tsp. pepper and continue to cook until the vegetables soften completely, another 3 to 5 min. Turn the heat to low and stir in the olives, lemon zest, mint, and the remaining 1 Tbs. oil. Remove from the heat and cover to keep warm.
Set a large (preferably 12-inch) nonstick skillet over medium-high heat (no oil is necessary) until hot, about 1 minute. Working in batches if necessary to avoid crowding the pan, cook the halloumi until golden in spots, about 2 min. Flip and cook until the second side of each slice is golden, about 2 min. more. Reduce the heat as needed if the halloumi is browning too fast.
Shingle the halloumi on a serving platter. Stir the compote and spoon half of it over the halloumi. Serve immediately with the remaining compote on the side.
Serve with slices of crusty bread warmed in the oven
nutrition information (per serving):
based on six servings;
sat fat g
Photo: Scott Phillips