Pan-fried halloumi with honey, ruby grapefruit, black olives and fennel puree

Bryce Edwards, Transformer Fitzroy, Serves 2


1 block of halloumi, sliced in half (Bryce likes Selected by Will Studd Aphrodite Halloumi)

1 ruby grapefruit, peeled and segmented

2 medium-sized fennel bulbs 

1 tbsp Mount Zero Organic Pitted Kalamata Olives, sliced in half vertically  

2 tsp wildflower honey

A good pinch of fennel pollen 

30-60ml Mount Zero Frantoio Extra Virgin Olive Oil

0.2g xanthan gum (optional) 

Salt and pepper to taste   

Rice flour as needed


To garnish:   

A few springs of bronze fennel fronds


For the fennel puree, slice the fennel bulbs as finely as you can using a mandolin. Blanch 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 Mount Zero Frantoio Extra Virgin Olive Oil and fennel pollen, then season to taste. If using, add xanthan gum to emulsify. Chill and transfer to a squeeze bottle. 

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.

Plate halloumi and drizzle with honey.

Top with grapefruit segments, sliced Mount Zero Olives and herbs. Serve next to fennel puree.

"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

Recipe Ingredients from the Mount Zero Range