For fennel-rhubarb vegetables with smoked halloumi, first prepare the vegetables. For this, cut the fennel bulb and herb seedlings into thin slices.
Cut the potatoes into quarters or halves, chili pepper into small rings and the rhubarb into rough cubes.
Put everything on a baking tray and mix with about 10 tablespoons of olive oil, salt, pepper, thyme, mint and fennel seeds. Roast in the oven at 160 degrees convection for about 30 minutes.
For the BBQ marinade, mix all ingredients together well and season with a little salt and pepper.
For the halloumi, heat a pasta pot with smoked flour. Place pasta basket on top and put some baking paper inside.
Put the halloumi on it and close it well with a lid. Wrap the whole thing with some plastic wrap and let it smoke on low for 30 minutes.
Remove the halloumi from the pot and brush it with the marinade. Grill in a grill pan or well coated regular pan for about 2 minutes on both sides.
Serve fennel-rhubarb vegetables with smoked halloumi and fresh green salad.