Alex Hollywood: Yellow Melon Salad with Grilled Halloumi, Mint and Capers
This salad reminds me of the days when I lived in Cyprus and, more recently, of holidays on the little island of Kefalonia, where they make the best mint and caper salad in the world. It’s great served with some simply grilled fish or meat, and is especially good in spring and summer eaten in the garden with a glass of wine… Happy days.
SERVES 4-6
150g (5oz) halloumi cheese, sliced
½ yellow melon, such as honeydew, deseeded and cut into chunks
50g (2oz) pea shoots
50g (2oz) baby salad leaves
handful of mint, chopped, plus a few extra leaves to garnish
1 small red onion, very finely sliced
1 tbsp capers, drained
FOR THE DRESSING
4 tbsp olive oil
juice of 1 lemon
salt and freshly ground black pepper
♥ First make the dressing. Put all the ingredients in a screw-top jar, shake well, then set aside.
♥ Heat a griddle pan until hot. Add the halloumi slices and dry-fry for a few minutes on each side so that the cheese becomes golden and lacy around the edges. Take off the heat and set aside.
♥ Place the remaining salad ingredients in a serving bowl. Shake the dressing, pour it over the salad and toss well.
♥ Arrange the warm halloumi slices on top and garnish with the extra mint leaves. Add a little extra seasoning, then serve.
