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.
