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

"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

Author

Bryce Edwards, Transformer Fitzroy

Servings

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

Directions

1. Blanch fennel slices in salted boiling water until just soft, around 1-2 minutes. Drain well and transfer to the blender.
2. Blend on high speed, adding a little water as needed.
3. Add olive oil and fennel pollen, then season to taste. If using, add xanthan gum to emulsify. Chill and transfer to a squeeze bottle. 
4. If using, add xanthan gum to emulsify. Chill and transfer to a squeeze bottle. 
5. Preheat the oven to 180ºC.
6. 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.
7. Plate halloumi and drizzle with honey. Top with grapefruit segments, sliced olived and herbs.
8. Serve next to fennel purée and garnish with fennel fronds.