FRESH FROM THE CHEF

The Sunday Mail (Queensland) - TV Guide - - NEWS -

“The star of the show is the pro­duce. I’m just the lucky guy who got to travel to the des­ti­na­tions to see it and see this amaz­ing coun­try,” says Mo­ran, sharing this sim­ple dish which lets the hero in­gre­di­ents shine.

FRIED HALOUMI AND WATER­MELON SALAD WITH FRESH MINT

1 water­melon, cut in half, then cut into small square pieces ¼ Span­ish onion, very finely sliced 1 small green chilli, finely chopped (see note) 60 ml (¼ cup) olive oil 500g haloumi (about two blocks), cut into 1cm x 5cm slices, dried on pa­per towel ½ lemon 1 hand­ful baby mint leaves

Cut the water­melon pieces into 2cm x 3cm chunks (re­frig­er­ate any trim­mings and scraps to snack on later), then ar­range on a large serv­ing plate. Scat­ter over the sliced onion and chopped chilli.

Heat a large fry­ing pan over medium-high heat, add 2 ta­ble­spoons of the olive oil. When the oil starts to smoke, add the haloumi and cook, turn­ing once, un­til golden brown (1-2 min­utes each side).

Drain off the oil, place the haloumi on top of the salad and squeeze the lemon over the top. Driz­zle with re­main­ing olive oil, scat­ter with baby mint. Serves 6.

Note: The chilli we used was called a me­dusa, which is very hot, how­ever any chilli will do.

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