BBQ haloumi and fennel panzanella salad

Step 1 Cook the broad beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel. Place in a bowl. Step 2 Heat a barbecue grill or chargrill on medium-high. Brush the bread and fennel with a little of the oil. Cook for 3 mins each side or until the bread and fennel are lightly charred. Carefully tear the bread into bite-sized pieces. Place in a large bowl with the fennel. Add the kale and toss to combine. Step 3 Brush haloumi with remaining oil. Cook on the grill for 1 min each side or until golden brown. Transfer to a plate. Step 4 Combine the dill, extra oil, honey, chilli, if using, lemon juice and half the lemon zest in a screw-top jar. Seal and shake to combine. Season. Step 5 Add the haloumi and broad beans to the kale mixture in the bowl. Drizzle with dressing. Gently toss to combine. Step 6 Arrange the haloumi mixture on a large serving platter. Top with the reserved fennel fronds and remaining lemon zest to serve.