Nutrition Facts
kcal (per serving)
653
653
fat (per serving)
51g
51g
carbs (per serving)
25g
25g
protein (per serving)
24g
24g
- 750g watermelon
- 2 small shallots, finely chopped
- 100ml extra virgin olive oil (plus extra for serving)
- 4 tsp white balsamic vinegar
- 300g halloumi, sliced
- Squeeze of lemon
- For the breadcrumbs
- 75g slightly stale bread, crusts removed, blitzed into coarse breadcrumbs
- 1-2 cloves of garlic, finely chopped
- ½ medium red chilli, halved, deseeded and chopped
- 2½ tbsp capers, rinsed
- 50g blanched almonds, toasted and chopped
- Small bunch of mint, leaves picked, half of them torn
STEP 1
Cut the watermelon into either cubes or slices and transfer to a bowl with the shallots.
STEP 2
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.
STEP 3
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 will add a sweet contrast.
STEP 4
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.
STEP 5
Toss the cold watermelon and shallots with the rest of the mint leaves and some salt. Add the hot halloumi on top. Squeeze over some lemon juice and top with some of the breadcrumb and the caper mix. Serve immediately.
Products used to make this recipe
Swan Retro 5 Piece Pan Set
Comprising 16cm, 18cm and 20cm saucepans and 20cm and 28cm frying pans, this 5-piece pan set lets you easily create a variety of dishes for one person or the whole…
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