Halloumi and watermelon salad

20 MINUTES | SERVES 8

EASY |

V GF

Warm, salty halloumi goes brilliantly here with sweet watermelon and fresh mint.

watermelon 500g, peeled and cut into thin wedges

white balsamic olive oil 2 tbsp

red chilli 1, finely chopped

halloumi 2 x 250g packs, thinly sliced

mint a handful of leaves, shredded 2 tbsp

• Put the watermelon in a large dish. Whisk the white balsamic and olive oil with a little sea salt, then stir in the chilli. Pour over the watermelon, toss and leave to sit for 15 minutes.

• Heat a non-stick pan then dry-fry the halloumi on each side until golden.

• Layer up the watermelon and halloumi on a platter then pour over any dressing that’s left in the watermelon marinating dish. Scatter over the mint and serve.

PER SERVING 243 KCALS | FAT 17.6G

SATURATES 10.8G | CARBS 6.2G | SUGARS 6.1G

FIBRE 0.1G | PROTEIN 15G | SALT 1.9G 4 slices to serve (we like Dino’s Famous Chilli Stacker Pickles) american mustard to serve tomato ketchup to serve

• Melt half the butter in a small lidded pan. Add the onion and a pinch of salt, and cook for 15 minutes on a gentle heat until softened and buttery but not coloured. Remove from the heat.

• Put the beef mince in a bowl and add the celery salt and a really good grind of black pepper. Mix everything together with clean hands then divide into four balls.

• Put each ball between two sheets of baking paper and squash into flat patties, at least 1cm bigger than your buns (they will shrink in the pan so don’t worry about them being too wide).

• Heat a heavy non-stick frying pan over a high heat. Lightly oil the burgers then cook for 2-3 minutes on each side or until golden and crisp. Add a slice of cheese and cover the pan for a minute to allow it to start melting.

• Butter the buns with the remaining butter and put some pickles on the bases. Sit the burgers on top, spoon over the onions and put the lids on. Serve with ketchup, mustard and lots of napkins.

PER SERVING 654 KCALS | FAT 36G

SATURATES 17.5G | CARBS 44.4G | SUGARS 5.5G

FIBRE 3.1G | PROTEIN 36.4G | SALT 2.9G