King Prawn, Tabouleh, Tahini and pomegranate

Beginning of a hectic week & expecting a busyweekend. Summer is nearly over & we have had our first rain.

The herb garden here at Eléa is buzzing with action,not just by the chefs picking herbs, but with all the aromas from the rosemary,sage & especially the basil.

My ingredient this month is pomegranate.

Love the look and texture of this fruit. When you rip itopen you are welcomed with rosy red beads of juiciness. Takes a while to peel,but it is well worth the wait.

Being an ancient fruit of eastern Mediterranean & the MiddleEast, for my dish I have combined it with poached king prawns, tabouleh &Tahini (sesame dip). Drizzle with some pomegranate juice reduction.  Topped off with a baby rocket salad, for thatpeppery effect

The flavours all complement each other. 

Enjoy.. 

Tomato, Black olive salt, Halloumi cheese & watermelon jelly

Ingredients

2 tomatoes blanched & shelled. Gently roast in the oven for 4 mins @ 170 C

20 gr Black olive salt

100 ml Watermelon Juice

1.2 gr Agar Agar powder  

50 gr Halloumi cheese – cut into 2 cm cubes

Method

Watermelon Jelly

Boil the juice & whisk in the agar agar powder. Pour in a tray & chill. When chilled, cut into 2 cm cubes.

Black olive salt

Blend some black olives without pips. Place on a roasting tray & dry in the oven @ 75 C until dried

Plating

Place a tomato, a cube of watermelon jelly & halloumi together. Sprinkle the black olive on the tomato. Drizzle with olive oil.