Ripe'S Cucumber Halloumi Salad With Licorice Notes

• 2 teaspoons fennel seeds
• 4 (1/2-inch-thick) slices Halloumi cheese, blotted dry
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons sherry vinegar
• 1/2 medium garlic clove, smashed and minced
• Kosher salt and freshly ground black pepper
• 1 English cucumber, unpeeled, halved lengthwise
• 1/4 cup loosely packed chopped fresh tarragon leaves

1. In a small, dry nonstick skillet, toast the fennel seeds over medium heat, shaking the skillet a few times, until fragrant, 2 to 3 minutes. Transfer to a small dish. Crank the heat to medium high, add the Halloumi, and brown on both sides, turning once, about 4 minutes total. Set aside to cool slightly.
2. Whisk the oil, vinegar, and garlic in a medium serving bowl. Season with salt and pepper.
3. Run a small spoon (a serrated grapefruit spoon works well) along the length of each cucumber half, making a tunnel and scraping out the seedless membrane. Slice the cucumber into 1/2-inch-thick half-moons. Add to the vinaigrette along with the tarragon and toasted fennel seeds. Tear the cheese into irregular pieces and toss on top.
4. Toss gently to coat. Adjust seasonings to taste, and serve immediately.

fennel seeds, halloumi cheese, extravirgin olive oil, sherry vinegar, garlic, kosher salt, cucumber, tarragon

Taken from www.seriouseats.com/recipes/2012/04/ripes-cucumber-halloumi-salad-with-licorice-notes-recipe.html (may not work)