Griddled halloumi with watermelon this salad has a great interplay of textures, temperature, and flavours. Toss juicy watermelon with salty cheese, crispy breadcrumbs, capers, almonds, and mint

Ingredients necessary for the preparation of Griddled halloumi with watermelon & caper breadcrumbs:

  • 750g Watermelon
  • 2 Small shallots, very finely sliced
  • 100ml Extra virgin olive oil, plus extra for brushing and to serve
  • 4 tsp White balsamic vinegar
  • 300g Halloumi, sliced
  • A 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
  • ½ Medium red chili halved, deseeded and chopped
  • 2½ tbsp Capers, rinsed
  • 50g blanched almonds, toasted and chopped
  • Small bunch of mint, leaves picked, half of them torn

Preparation of  Griddled halloumi with watermelon & caper breadcrumbs:

  • Cut the watermelon into 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.
  • 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, chili 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 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.