INGREDIENTS
· 60ml Extra Virgin Olive Oil (EVOO)
· 350g haloumi, sliced.
· 1 garlic clove
· 30ml fresh dill, lightly chopped.
· 30ml fresh mint, lightly chopped.
· 45ml lemon juice
· 400g tomatoes (use a variety available), some sliced, halved and some kept whole.
· 1 red onion thinly sliced.
· 400g seedless watermelon, cut into bite size pieces.
· Fresh basil for serving.
METHOD:
· Brush the haloumi with 20 ml of the EEVO. Cook on grill for 1-2 mins each side or until golden. Transfer to a separate plate.
· Combine the dill and mint in a small bowl. Stir in lemon juice and remaining oil. Season.
· Place the combined tomato, onion slices and watermelon pieces in a large bowl. Add half the dressing and toss to combine. Arrange on a serving platter with the haloumi and drizzle with the remaining dressing. Season and add some basil just before serving.
(Serves 4) By (Christine Capendale)
