Heat a grill pan or outdoor grill to medium-high heat.
Place the orange slices directly on the grill and cook for 2-3 minutes on each side, until lightly charred and caramelized. Set aside.
Grill the halloumi:
In the same grill pan or grill, drizzle the halloumi slices with 1 tablespoon of olive oil and cook for 2-3 minutes on each side, until golden brown and crispy. Remove from the grill and set aside.
Prepare the fennel salad base:
In a large mixing bowl, combine the thinly sliced fennel with the remaining olive oil, lemon juice, honey, and balsamic vinegar. Toss well to coat. Season with salt and pepper to taste.
Assemble the salad:
Arrange the fennel mixture on a serving platter. Top with the charred orange slices and grilled halloumi. Garnish with fresh parsley or mint leaves for added flavor and color.
Serve and enjoy:
Serve the salad immediately as a light main dish or as a refreshing side salad with grilled meats or seafood.
Serving and Storage Tips:
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