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Watermelon, halloumi and lime-pickled red onions
Serves 6 Starters and mains
Ingredients
- 1 small red onion, very thinly sliced
- zest and juice 2 limes
- 2tsp caster sugar
- 1kg watermelon, around 1⁄2 a medium-sized one
- 4tbsp olive oil
- 3 x 250g blocks halloumi, cut into 1cm-thick slices
- small bunch coriander, leaves roughly chopped
- small bunch mint, leaves roughly chopped
- 50g pistachios, toasted and roughly chopped
Method
Put the onion into a small bowl with the lime zest and juice and the sugar, stirring until the sugar has dissolved. Set aside for around 30 minutes while you prepare the rest of the salad.
Cut the watermelon into 1cm-thick wedges, trimming off the rind as you go. Spread over a large platter. Fire up your barbecue ready for direct grilling, or heat up a griddle pan on the hob.
Drizzle a little of the oil over the halloumi (save the rest for the salad), then place directly over the heat on the grill. Cook for 2-3 minutes until seared, then, using a fish slice, turn over and cook the other side. Once cooked, cut each slice in half on the diagonal and scatter over the watermelon.
Sprinkle over the coriander, mint
and pickled onion slices, drizzling
over the lime juice from the
bowl, too. Scatter the chopped
pistachios over the salad. Finish
with a generous drizzle of olive oil and a grind of salt and pepper
and serve immediately, while the
halloumi is still warm.
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