SEARED HALOUMI WITH PERSIMMON MOSTARDA & HARISSA OIL

SERVES 4 / PREPARATION 10 MINUTES PLUS OVERNIGHT RESTING TIME / COOKING 10 MINUTES

Mostarda is hard to describe: it is similar to relish, but also candied fruits; it is sweet, but also slightly spicy; it is kind of like a pickle, but not really. It is its own thing. In the last decade, it has become popular with cheese selections to add European chic, and I’m totally for it.

500g persimmon, peeled, seeded 200g fennel bulb, finely shaved 250g caster sugar

4 teaspoons flaky salt 50ml apple cider vinegar 2 teaspoons black mustard seeds 350g haloumi (I used Whitestone) 30ml neutral oil

60ml Lot 8 Harissa Olive Oil

Cut the persimmons into quarters and cut each quarter in half to form wedges. Toss with the fennel bulb, sugar and salt, coating all the ingredients in the sugar/salt mixture. Cover and then place it in the fridge overnight to draw out the juices.

Strain the syrupy liquid into a medium pot, add the vinegar and mustard seeds and bring to a simmer. Add the persimmon wedges and fennel and stir through the hot syrup, then remove from heat. Pour into a clean jar or container and allow to cool. Store in the fridge for at least half a day to macerate.

Cut the haloumi into neat rectangles and brush all sides with neutral oil. Heat a non-stick pan over a high heat and sear the haloumi on each side until golden and blistered.

Divide the haloumi between 4 plates and serve with some mostarda, drizzling each plate with a tablespoon of the harissa oil.