Halloumi with watermelon

Recipe by:

This surprising combination is bolstered by a red chilli boost that contrasts beautifully with the refreshing watermelon

Halloumi with watermelon

SERVES

2

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

10

MINUTES

CUISINE

COURSE

Starter

Method

  1. In a mixing bowl, toss the watermelon wedges, sliced spring onion and diced red chilli together with a few tablespoons of olive oil until everything is lightly coated. Cover and place in the fridge.

  2. Slice the halloumi into nice thick slices and dry-fry on a very hot griddle or grill pan. Do this carefully so that the slices have nice dark golden to black charred lines on each side. Use a little olive oil if your pan isn’t non-stick.

  3. Divide and arrange the watermelon salad between two serving plates.

  4. Squeeze the juice of one or two limes over.

  5. Place some of the hot, grilled halloumi slices on top and garnish generously with coriander leaves.

Ingredients

  • 2 spring onions, white parts only, very thinly sliced

  • 1 medium red chilli, deseeded and finely diced

  • 400g watermelon, flesh sliced into small wedges

  • 1 block of halloumi, cut into thick slices

  • small handful of coriander, leaves only

  • olive oil

  • 2 limes

Method

  1. In a mixing bowl, toss the watermelon wedges, sliced spring onion and diced red chilli together with a few tablespoons of olive oil until everything is lightly coated. Cover and place in the fridge.

  2. Slice the halloumi into nice thick slices and dry-fry on a very hot griddle or grill pan. Do this carefully so that the slices have nice dark golden to black charred lines on each side. Use a little olive oil if your pan isn’t non-stick.

  3. Divide and arrange the watermelon salad between two serving plates.

  4. Squeeze the juice of one or two limes over.

  5. Place some of the hot, grilled halloumi slices on top and garnish generously with coriander leaves.