Here is the recipe for Watermelon with Halloumi, Pine Nuts, Sumac and Mint.
INGREDIENTS
- 2 shallots, finely sliced
- 1 bunch coriander (cilantro), leaves picked
- ½ bunch mint, leaves picked and torn
- 2 red witloof (chicory/Belgian endive)
- 1 long red chilli, deseeded and finely diced
- juice of 1 lemon
- 50 ml (1¾ fl oz) extra-virgin olive oil, plus extra for drizzling
- 2 tablespoons sumac
- 250 g (9 oz) halloumi, sliced
- ¼ watermelon, flesh cut into bite-sized triangles
- 50 g (1¾ oz) pine nuts, toasted
METHODS
- In a mixing bowl, combine the shallots, herbs, witloof and chilli. Add the lemon juice, olive oil and half the sumac, and season well with salt and pepper.
- Toss well to combine. Heat an oiled chargrill pan or heavy-based frying pan to very hot over high heat.
- Grill the halloumi for a minute on each side, season well with salt and pepper.
- To assemble, very gently toss the watermelon, halloumi, salad and pine nuts together and place on a serving platter.
- Sprinkle with the remaining sumac and drizzle with olive oil. Season to taste.
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