Halloumi and watermelon salad

Warm, salty halloumi goes brilliantly here with sweet watermelon and fresh mint – ideal for a BBQ side dish

Ingreadient:

• 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

Directions :

1. 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.
2. Heat a non-stick pan then dry-fry the halloumi on each side until golden.
3. 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.