Watermelon with fried halloumi and za’atar

Watermelon salad makes for an easy, refreshing summer salad.

Serves 4

If you have never tried this winning combo, of cold watermelon and creamy, salty cheese before, then this the time to give it a go.

The addition of olives, za’atar, chilli and herbs add different layers of flavour, that work in harmony in this salad.

Ingredients

220g halloumi cheese

3 tablespoon olive oil

1 small watermelon (1.5 kg)

1 tablespoon za’atar

A zest and juice of 1 lime

Sea salt flakes

40g pitted kalamata olives

1 medium green chilli, thinly sliced on an angle

1 tablespoon packet oregano leaves

10 large mint leaves

Directions

Cut the halloumi into 1 cm thick slices and pat-dry, using kitchen pepper.

Heat 1 tablespoon of the olive oil in a medium frying pan and fry the cheese slices on a medium-high heat for 2-3 minutes on each side or until

golden-brown. Move the pieces of cheese into a clean plate and leave aside to slight cool down.

In a small bowl, mix the rest of the olive oil, za’atar, lime zest and juice, until well combined and set aside.

Quarter the watermelon, remove the skin and cut each section of flesh widthways, into 1 cm thick slices then cut each slice in half, into smaller triangles, about 6cm long and 3cm wide. You will need 700g of flesh (discarding the seed if you like).

When ready to serve, spread the watermelon pieces out on a large platter or individual plates, followed by the halloumi. Spoon over the za’atar mixture and a good sprinkle of salt.

Scatter the olives and chilli on and finish with the oregano and mint leaves tearing them as you go, along and serve at once.