pan-fried halloumi with honey, ruby grapefruit, black olives & fennel purée
Bryce Edwards, Transformer Fitzroy
2
"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
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.
Pan-fried Halloumi
- Preheat the oven to 180ºC.
- Dust halloumi in rice flour and fry in a hot pan. Once a crust starts to form, transfer halloumi to the oven and cook for 2-3 minutes each side or until golden and soft.
To Serve
- Plate halloumi and drizzle with honey. Top with grapefruit segments, sliced olived and herbs.
- Serve next to fennel purée and garnish with fennel fronds.
