Ingredients
| 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 |
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.
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Instructions
| 1. | Cut the persimmons into quarters and cut each quarter in half to form wedges. |
| 2. | Toss with the fennel bulb, sugar and salt, coating all the ingredients in the sugar/salt mixture. |
| 3. | Cover and then place it in the fridge overnight to draw out the juices. |
| 4. | Strain the syrupy liquid into a medium pot, add the vinegar and mustard seeds and bring to a simmer. |
| 5. | Add the persimmon wedges and fennel and stir through the hot syrup, then remove from heat. |
| 6. | Pour into a clean jar or container and allow to cool. |
| 7. | Store in the fridge for at least half a day to macerate. |
| 8. | Cut the haloumi into neat rectangles and brush all sides with neutral oil. |
| 9. | Heat a non-stick pan over a high heat and sear the haloumi on each side until golden and blistered. |
| 10. | Divide the haloumi between 4 plates and serve with some mostarda, drizzling each plate with a tablespoon of the harissa oil. |
Food styling, recipes & photography David Neville