Griddled halloumi with watermelon & caper breadcrumbs

• watermelon↗750g g
• small shallots↗2

  very finely sliced

• extra virgin olive oil↗100ml ml

  plus extra for brushing and to serve

• white balsamic vinegar↗4 tsp tsp
• halloumi↗300g g

  sliced

• lemon juice↗good squeeze of
• slightly stale country bread↗75g g

  crusts removed, blitzed into coarse breadcrumbs

• garlic↗1-2 cloves

  finely chopped

• chilli↗½ medium red

  halved, deseeded and chopped

• capers↗2½ tbsp tbsp

  rinsed

• blanched almonds↗50g g

  toasted and chopped

• mint↗small bunch of

  leaves picked, half of them torn

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.