PAN-FRIED HALLOUMI WITH WATERMELON SALSA
Golden pan-fried halloumi finished in the oven until perfectly soft and tender, topped with a fresh watermelon salsa bursting with cucumber, herbs and shallot. Finished with GOOD PHATS Spanish Extra Virgin Olive Oil for a vibrant Mediterranean dish full of contrast and flavour.
GOOD PHATS Spanish Extra Virgin Olive Oil is the perfect partner for halloumi. Its fruity, peppery character lifts the sweetness of the watermelon, complements the salty richness of the cheese and ties the fresh herbs together for a beautifully balanced finish.
GOOD PHATS: SPANISH EXTRA VIRGIN OLIVE OIL
SERVES: 2
PREP TIME: 15 MINS
COOK TIME: 10–12 MINS
INGREDIENTS
FOR THE PAN-FRIED HALLOUMI
1 block halloumi
2 tbsp GOOD PHATS Spanish Extra Virgin Olive Oil
Cracked black pepper
FOR THE WATERMELON SALSA
Handful watermelon, diced
Handful cucumber, diced
1 small shallot, finely diced
Small handful fresh mint, chopped
Small handful fresh oregano, chopped
GOOD PHATS Spanish Extra Virgin Olive Oil
Sea salt
Cracked black pepper
A pinch of Aleppo chilli flakes
METHOD
Step One: Make the Watermelon Salsa
Dice the watermelon and cucumber into small even pieces.
Finely dice the shallot and chop the mint and oregano.
Place everything into a bowl, season with sea salt, cracked black pepper and aleppo chilli flakes, drizzle generously with GOOD PHATS Spanish Extra Virgin Olive Oil and mix well.
Set aside for 10–15 minutes to allow the flavours to develop.
Step Two: Cook the Halloumi
Heat a frying pan over a medium-high heat and add the GOOD PHATS Spanish Extra Virgin Olive Oil.
Fry the halloumi on all sides until beautifully golden.
Transfer to a baking tray and finish in a preheated oven at 200°C for 5–7 minutes until warmed through and soft in the centre.
Step Three: Plate & Serve
Place the warm halloumi onto a serving plate.
Spoon the watermelon salsa generously over the top.
Finish with an extra drizzle of GOOD PHATS Spanish Extra Virgin Olive Oil and a twist of cracked black pepper.
Serve immediately.
Chef's Tip
For the best flavour, make the watermelon salsa 10–15 minutes ahead of serving. This gives the shallot time to mellow and allows the herbs to infuse the olive oil, creating the perfect contrast to the warm, salty halloumi.
