Hallou, is it ‘Mi’ you’re looking for!?

Griddled halloumi with watermelon

A word from the chef

Hopefully the weather will hold up and our readers will have ample opportunity to enjoy this taste-bud tingling sweet and salty delicious summer dish. Dine al fresco, this meal goes perfect with some fresh baked herby focaccia and a nice crisp white (Pino Grigio), or even a warm mellow red wine (Zinfandel). It's vegetarian friendly too!


500g watermelon (sliced)

Two small shallots, finely diced

100ml extra virgin olive oil (extra for brushing)

4tsp aged balsamic vinegar

300g halloumi (sliced)

Half a lemon (juiced)

100g breadcrumbs

1-2 cloves garlic (finely chopped)

½ medium red chilli (deseeded and chopped)

2tbsp capers

50g pistachio (toasted)

Rocket lettuce

Mint (picked and torn)


Do not get caught up with how this dish is going to look. The unorthodox nature of how these otherwise quite opposing ingredients blend lend themselves to how the dish will finally turn out.

Cut the watermelon into slices. Add 2tbsp extra virgin olive oil and a dash of balsamic, then season with fresh black pepper.

In a separate bowl use the same method for the halloumi.

With the breadcrumbs, blitz with garlic, chilli and capers before frying until they turn golden in colour.

On a hot griddle pan grill the cheese and the slices of watermelon on both sides until marks appear.

Pile onto a platter, add a sprinkle of diced shallots, rocket, a dressing of lemon juice and a little more balsamic, with a small grind of rock salt for additional flavour. Sprinkle the breadcrumb on top, mint and the toasted pistachio. Serve immediately and enjoy!

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