Bresc BV

Halloumi with a crust of black olive tapenade



For the green (vegetable) salad with Parrillada mojo verde

  • 100 g pointed cabbage
  • 100 g green apple
  • 100 g fennel
  • 100 g pointed pepper
  • 60 g Bresc Parrillada mojo verde
  • 40 g white wine vinegar
  • 40 g water
  • 40 g olive oil
  • Pepper

For the halloumi

  • 400 g halloumi, in slices
  • 50 g Bresc Parrillada aio e limone
  • 120 g Bresc Black Kalamata olive tapenade
  • 50 g breadcrumbs
  • 20 g mustard
  • Salt and pepper

For the potato mousseline

  • 500 g potatoes
  • Salt and pepper
  • 250 g butter
  • 50 g Bresc Black Kalamata olive tapenade
  • 10 g Bresc Beemster garlic puree

Preparation method

Mix the Parrillada mojo verde with olive oil, vinegar, water and pepper in a mixing bowl. Wash all the vegetables and cut them into julienne or grate them. Mix the vegetables with the herb dressing. Vacuum to 85% and allow to rest for at least two hours. Leave to drain for a short while before arranging on the plate.
Use the Parrillada aio e limone to grill the halloumi. Mix the black olive tapenade with the mustard and breadcrumbs to make a paste. Season with salt and pepper. Cover the cheese with the paste. Cook under an overhead grill.
Boil the potatoes until soft, drain them and mash them. Make the mousseline by mixing the butter and black Kalamata olive tapenade into the mash. Season with salt and pepper. Serve the halloumi with the potato mousseline and the green (vegetable) salad.

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