- 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
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.