The sweet watermelon and fresh mint goes incredibly well with the warm, salty halloumi – ideal for a BBQ side dish or a summer snack!
Ingredients
about half a watermelon, peeled and cut into bit sized cubes
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
2 packs halloumi, cubed or sliced
a handful of leaves mint, shredded
pitted kalamata olives (optional)
Instructions
After cutting, put the watermelon in a large dish.
Whisk the white balsamic and olive oil with a little sea salt. 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, and add the olives if using.
Then pour over any dressing that’s left in the watermelon marinating dish.
Scatter over the mint and serve.
