Ingredients

Method

• 12 red chillies, roughly chopped
• 1/4 cup canola oil
• 400 g ripe watermelon, cubed
• 8 radishes, grated
• 16 black olives, crushed
• 2 T flat-leaf parsley, finely chopped
• 1 T red wine vinegar
• 4 T extra virgin olive oil
• lemon juice, a squeeze
• 200 g halloumi, sliced
• Flour, for dusting
• Sea salt and freshly ground black pepper

Method

Ingredients

Place a small pan over a high heat, add the chillies to the dry pan and allow them to smoke. Shake around the pan a few times until the chillies become darker in colour and fragrant, but not burnt or blackened.

Transfer to a cool pan and pour over the canola oil to just cover the chillies. Place over a medium heat until they begin to simmer slightly, then remove from the heat.

Combine the watermelon, radish, olives, parsley, red wine vinegar, 1 T olive oil and lemon juice.

Add the remaining olive oil to a hot pan. Dust the halloumi in flour, then fry in batches for 25 to 30 seconds on each side, or until golden and slightly crisp.

Arrange the salad on a platter, top with the halloumi and drizzle with the chilli oil.

Cook’s note: Add sweet smoked paprika or whole garlic and ginger to the chilli oil.

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