- 750g watermelon
Thought to have originated in Africa, watermelons are distinct from musk melons such as…
- 2 small shallots, very finely sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 100ml extra virgin olive oil, plus extra for brushing and to serve
- 4 tsp white balsamic vinegar
- 300g halloumi, sliced
A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…
- good squeeze of lemon juice
For the breadcrumbs
- 75g slightly stale country bread, crusts removed, blitzed into coarse breadcrumbs
- 1-2 cloves garlic, finely chopped
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- ½ medium red chilli, halved, deseeded and chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 2½ tbsp capers, rinsed
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 50g blanched almonds, toasted and chopped
- small bunch of mint, leaves picked, half of them torn
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Cut the watermelon into either cubes or slices and transfer to a bowl with the shallots. Add 4 tbsp extra virgin olive oil and the balsamic, then season with fresh black pepper. Cover and put in the fridge for about 15-20 mins.
Heat the remaining oil in a frying pan. Fry the breadcrumbs until turning gold. Add the garlic, chilli and capers and cook for another minute, then toss in the almonds. Remove from the heat, add the torn mint (it will wilt a little), then taste – it will be quite salty, but the watermelon won’t be, so you’ll get a good contrast.
Brush the halloumi with a little oil and heat a griddle pan. Griddle the cheese on both sides until just starting to melt but still holding its shape, with nice golden griddle marks. Toss the cold watermelon and shallots with the rest of the mint leaves and some salt. Divide between four plates, or pile onto a platter. Put the hot halloumi on top. Squeeze over some lemon juice and top with some of the breadcrumb and caper mix. Serve immediately.