½ small watermelon 3 kaffir lime leaves 250-300g (8-10 oz) haloumi 1 Tbsp butter 1 hot green chilli, deseeded and finely chopped Flaky sea salt 1 Tbsp lime juice, plus lime wedges for squeezing 2 Tbsp crispy shallots Coriander (cilantro) sprigs to garnish
1 Cut watermelon into thick slices and remove rind and obvious seeds. Cut into large cubes. This can be done several hours before required; transfer to a container and refrigerate.
2 Using scissors, snip out spines from kaffir lime leaves. Chop coarsely and blitz to a fluff in a small spice or coffee grinder. Alternatively, shred leaves with a sharp knife.
3 Pat haloumi dry with paper towels. Slice haloumi 5mm (about ¼”) thick. Heat a medium frying pan (skillet) over medium heat. Let the pan get hot, then add the butter. Once it has melted and is sizzling, add haloumi. Cook quickly until haloumi is golden brown on both sides, turning with a spatula. Alternatively, cook the haloumi in sizzling butter over medium heat on a barbecue hot plate on both sides until lightly golden. Cut slices in half.
4 While haloumi is frying, gently toss watermelon with green chilli, a few pinches of sea salt and lime juice.
5 Skewer pieces of cheese and cubes of watermelon and arrange on a plate. Squeeze over a little more lime juice. Sprinkle with crispy shallots and garnish with coriander sprigs. Serve immediately.
I loved our watermelon and haloumi salad from a few years back, so this is simply stealing my own idea but coming up with a new way of serving it. Check out the salad here Haloumi & Watermelon Salad
Read about shallots here Shallots