Halloumi, Watermelon and Cucumber with Shallot & White Balsamic Flavour Pearls

This part can be prepped earlier in the day and popped in the fridge until you are ready to serve….less to do at the last minute then!

Cut the watermelon into even sized wedges. Slice the Halloumi into slices that will sit nicely on the watermelon. Using a vegetable peeler or mandolin to thinly slice the cucumber into ribbons.

When it’s time to serve

Chiffonade the mint leaves and combine with the cucumber ribbons and the liquid from your jar of Shallot & White Balsamic Flavour Pearls. Lightly dress your rocket or spinach leaves with a few drops of olive oil and salt and pepper. Place the watermelon slices onto your platter with a leaf or two of the dressed greens ready to assemble. Pan fry or BBQ the slices of Halloumi until golden brown and soft. Place a slice of the delicious hot Halloumi onto each slice of watermelon, top with a ribbon of cucumber and lastly some Shallot & White Balsamic Flavour Pearls.

*Eat these reasonably quickly whilst the Halloumi is still warm and melty…as if they will last more than a moment!!!!