Ingredients
  • Serves 8
  • Basil Oil
    • 2 large handfuls of fresh basil, stalks and all 500ml extra virgin rapeseed oil
  • Black Olive Puree
    • 500g pitted black olives in oil
  • Tomato and Fennel Sauce
    • 8 ripe plum tomatoes slice lengthwise into quarters
    • 2 medium onions, peeled, ‘root’ attached & cut into 16 wedges
    • 2 bulbs of Florence fennel, trimmed of outer layers, ‘root’ attached & cut into 16 wedges
    • Sprig of rosemary and thyme
    • 3 cloves of garlic, peeled and finely sliced 12 black olives, pitted and halved
    • The thinly pared zest and the juice of an orange 2 measures Noilly Prat or dry vermouth
    • 1 measure Pernod or Pastis 1 wine glass dry white wine
    • 2 tbsp extra virgin olive oil
    • 1 tsp salt
  • Griddled Summer Vegetables
    • 4 courgettes, topped, tailed and cut into chunky slices 2 aubergines, tailed and cut into thick disks
    • 2 fennel bulbs, topped, tailed and sliced into eight segments each
    • 4 onions, peeled and each cut into eight segments keeping the root intact
    • Extra virgin olive oil
    • Sea salt
    • Freshly ground black pepper
  • Halloumi
    • 500g fresh Halloumi cheese
    • Olive oil for brushing
    • Sea salt and ground black pepper
Method
  • Blanch the basil leaves in boiling salted water until just wilted, but still a vibrant green. Transfer to a muslin-lined sieve set over a bowl and drain overnight. Separate the green oil from the watery basil liquid underneath. Discard this watery liquid and pour the basil oil into a squirt bottle.
  • Blend the black olives with their oil to a smooth puree, adding more olive oil if required. Reserve in a squirt bottle.
  • Pre-heat the oven to 200°C
  • Place all the sauce ingredients into a roomy baking tray and tumble them around so they each get a coating of the various liquids and seasonings.
  • Pop into the oven and roast for 30 to 45 minutes until tender. Toss everything over once or twice and it’s nice if some of the edges of the vegetables get a little toasted because colour means flavour.
  • Blend to a fine puree and pass through a fine sieve. Adjust the seasoning. Pour some of the sauce into a squirt bottle and reserve. Freeze the remainder.
  • Brush the prepared summer vegetables, season with salt and pepper, then griddle on high heat until marked, but not cooked through. Remove to a baking parchment lined tray to cool to room temperature.
  • Slice the Halloumi into finger thick slices, brush with a little olive oil and season. Place on the hot griddle pan to mark both sides.
  • Arrange the griddled vegetables and Halloumi on your chosen serving plates. Drizzle the sauce and two oils around and serve.