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Griddled Halloumi & Watermelon Salad

 

What you need:

½ x 1.5kg watermelon

4 tbsp extra virgin olive oil

1tbsp balsamic vinegar

250g halloumi

150g Mixed baby leaf salad leaves

1 tbsp fresh basil, finely sliced

What you do:

Remove the rind and pips from the watermelon, and cut into 2.5cm cubes. Mix 3 tbsp of olive oil and the balsamic vinegar together and season with salt and pepper.

Cut the halloumi length ways into eight slices and toss in the remaining 1tbsp olive oil. Place a griddle pan over a medium heat and cook each slice for 30-60 seconds on each side, or until there are golden brown griddle marks on each side.

To serve divide the salad leave between four plates, scatter with watermelon cubes and top each salad with 2 slices of halloumi. Drizzle over the dressing, add a few slices of basil leaves and some edible flowers.

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