Salt, sugar, char and acid, standing in a row. Halloumi off a hot plate while it still squeaks, cold watermelon straight from the fridge, and Raspberry Vinaigrette poured over the join. A January dish that takes as long as it takes the pan to heat.
15 mins. Serves 4.
Ingredients
- 400g Halloumi, sliced 1cm
- 600g Watermelon, cold, cubed
- 60ml Plateit Raspberry Vinaigrette
- Mint leaves, a handful
- 1 tbsp Olive oil
- 1 Lime
- Black pepper, to taste
Method
- Pat the halloumi dry on paper. Wet cheese steams instead of colouring.
- Pan or barbecue plate on high with the oil. Halloumi down, 2 mins a side, until it is properly branded.
- Watermelon onto a cold platter. Hot halloumi laid over it straight from the pan.
- Pour 60ml of Plateit Raspberry Vinaigrette over the lot while the cheese is still squeaking.
- Mint, a hard squeeze of lime, pepper. Serve immediately. It goes rubbery if it waits.
Swap it: Out of watermelon season, use ripe nectarines cut into wedges.
