Orange Marmalade From Spain
Warm, salty halloumi goes brilliantly here with sweet watermelon and fresh mint – ideal for a BBQ side dish
INGREDIENT :
- 500g watermelon, peeled and cut into thin wedges
- 2 tbsp white balsamic
- 2 tbsp olive oil
- 1 red chilli, finely chopped
- 2 x 250g packs halloumi, thinly sliced
- a handful of leaves mint, shredded
RECIPE DIRECTION :
- Put the watermelon in a large dish. Whisk the white balsamic and olive oil with a little sea salt, then stir in the chilli. Pour over the watermelon, toss and leave to sit for 15 minutes.
- Heat a non-stick pan then dry-fry the halloumi on each side until golden.
- Layer up the watermelon and halloumi on a platter then pour over any dressing that’s left in the watermelon marinating dish. Scatter over the mint and serve.
