Award-winning chef, author, and globetrotting foodie extraordinaire, Maria Elia has worked in some of the world’s most renowned kitchens. Now based in London, she is a consultant and teacher, as well as the founder of Smashing Plates, a residency at Great Guns Social SE1 that draws on her Anglo-Greek heritage and redefines Greek cuisine as we know it.
Maria Elia is donating to Hospitality Action.
Halloumi, orange, fennel and pistachio salad – recipe
Serves 2-3
INGREDIENTS
- 1 250g block of Halloumi
- 2 small oranges
- 1 small bulb fennel
- Handful of Basil leaves (fresh mint or a pinch of dried oregano would work equally well)
- 25g pistachios, roasted and crushed
- Pinch of black Turkish chilli (Pul Biber) or red chilli flakes if unavailable
- REAL Dry Dragon Kombucha
- Clear honey (see note)
- Extra virgin olive oil
Place a third of a bottle of Dry Dragon kombucha in a small saucepan and reduce to form a gastrique/ syrup (This is an optional step, otherwise use a drizzle of Greek honey).
Using a microplane remove the zest from one of the oranges and set aside.
Top, tail and remove the zest and pith from the oranges and slice into ½ cm slices.
Finely slice the fennel bulb into thin slithers and toss the orange zest, some sea salt and a glug of extra virgin olive oil.
Slice the Halloumi into 1-1.5 cm pieces, heat a little olive oil in a large non stick pan and fry the Halloumi on either side until golden, drizzle with the reduced Kombucha or a little Greek honey.
Alternatively, drizzle with olive oil and char on hot BBQ or griddle pan.
Arrange fennel and oranges slices on a large plate, sprinkle top with the halloumi, sprinkle with pistachios, chilli and basil leaves, drizzle with oil and serve immediately with a chilled glass of REAL Dry Dragon.
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