Griddled halloumi with watermelon & caper breadcrumbs



750g watermelon

2 small shallots, very finely sliced

100ml extra virgin olive oil, plus extra for brushing and to serve

4 tsp white balsamic vinegar

300g halloumi, sliced

good squeeze of lemon juice

For the breadcrumbs

75g slightly stale country bread, crusts removed, blitzed into coarse breadcrumbs

1-2 cloves garlic, finely chopped

½ medium red chilli, halved, deseeded and chopped

2½ tbsp capers, rinsed

50g blanched almonds, toasted and chopped

small bunch of mint, leaves picked, half of them torn

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