Cold melon & fennel soup
with sesame-crusted feta bites


• 500 g honeydew melon, cut into pieces
• 1 large fennel bulb, cut into pieces
• 400 ml orange juice
• 100 ml buttermilk
• 1 small garlic clove
• 2 tbsp white vinegar
• Salt
• Pink peppercorns
• 2 tbsp fresh basil, chopped

Feta bites
• 24 - 2 cm cubes of feta cheese
• 2 tbsp flour
• 2 eggs, lightly beaten
• 100 g white & black sesame seeds
• Olive oil for frying

• 1 carrot, grated
• Pink pepper, crushed
• A few basil leaves
• Olive oil


For the soup
Place the melon, fennel, orange juice, buttermilk, garlic, vinegar, salt and pink pepper in a blender and blend until the ingredients become a smooth, velvety purée.

Pour the purée to a bowl, stir in the chopped basil and refrigerate.

For the feta bites
Dust the feta cheese cubes with flour, dip into the beaten eggs and coat with sesame seeds. Repeat until all cubes are coated.

Heat the oil in a large skillet. Fry the coated feta cubes for 1-2 minutes on each side.

For serving
Divide the soup into 6 bowls and place 4 feta bites into each bowl. Sprinkle with grated carrot, pink pepper and basil leaves. Drizzle with olive oil and serve.