Saturday, 3 September 2016

Watermelon with Halloumi, Pine Nuts, Sumac and Mint

Watermelon with Halloumi, Pine Nuts, Sumac and Mint

Here is the recipe for Watermelon with Halloumi, Pine Nuts, Sumac and Mint.

INGREDIENTS

  1. 2 shallots, finely sliced

  2. 1 bunch coriander (cilantro), leaves picked

  3. ½ bunch mint, leaves picked and torn

  4. 2 red witloof (chicory/Belgian endive)

  5. 1 long red chilli, deseeded and finely diced

  6. juice of 1 lemon

  7. 50 ml (1¾ fl oz) extra-virgin olive oil, plus extra for drizzling

  8. 2 tablespoons sumac

  9. 250 g (9 oz) halloumi, sliced

  10. ¼ watermelon, flesh cut into bite-sized triangles

  11. 50 g (1¾ oz) pine nuts, toasted

METHODS

  1. 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.

  2. Toss well to combine. Heat an oiled chargrill pan or heavy-based frying pan to very hot over high heat.

  3. Grill the halloumi for a minute on each side, season well with salt and pepper.

  4. To assemble, very gently toss the watermelon, halloumi, salad and pine nuts together and place on a serving platter.

  5. Sprinkle with the remaining sumac and drizzle with olive oil. Season to taste.

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