pan-fried halloumi with honey, ruby grapefruit, black olives & fennel purée

Name: pan-fried halloumi with honey, ruby grapefruit, black olives & fennel purée
Yield: 2
Ingredients: 2 medium-sized fennel bulbs, sliced thinly on a mandolin; A good pinch of fennel pollen; 30-60ml Mount Zero Frantoio Extra Virgin Olive Oil; 0.2g xanthan gum (optional, to emulsify); Salt and pepper to taste; 1 block of halloumi, sliced in half (Bryce likes Selected by Will Studd Aphrodite Halloumi); Rice flour as needed; 2 tsp wildflower honey; 1 ruby grapefruit, peeled and segmented; A few springs of bronze fennel fronds; 1 tbsp Mount Zero Organic Pitted Kalamata Olives, sliced in half vertically

"As we move into the colder months, nothing is more satisfying than fried cheese – especially with Mount Zero's black kalamata olives that really highlight the contrast of sweet, salty and savoury elements in this dish." - Bryce Edwards, Transformer Fitzroy

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Author:

Bryce Edwards, Transformer Fitzroy

Cook Mode

Ingredients

Fennel Purée

2 medium-sized fennel bulbs, sliced thinly on a mandolin
A good pinch of fennel pollen
30-60ml Mount Zero Frantoio Extra Virgin Olive Oil
0.2g xanthan gum (optional, to emulsify)
Salt and pepper to taste
1 block of halloumi, sliced in half (Bryce likes Selected by Will Studd Aphrodite Halloumi)
Rice flour as needed

To Garnish

2 tsp wildflower honey
1 ruby grapefruit, peeled and segmented
A few springs of bronze fennel fronds
1 tbsp Mount Zero Organic Pitted Kalamata Olives, sliced in half vertically

Directions

Fennel Purée

Blanch fennel slices in salted boiling water until just soft, around 1-2 minutes. Drain well and transfer to the blender.
Blend on high speed, adding a little water as needed.
Add olive oil and fennel pollen, then season to taste. If using, add xanthan gum to emulsify. Chill and transfer to a squeeze bottle.
If using, add xanthan gum to emulsify. Chill and transfer to a squeeze bottle.