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🕘 Apr 22nd, 2019

Spring weather means fresh, light flavours and minimal time spent in the kitchen. Shannon recently stopped by Global News to share our easy but delicious recipe for a compressed watermelon, heirloom tomato and halloumi salad that you can make at home this spring and summer. Watch the clip and see the recipe below!

 

 

Compressed Watermelon, Heirloom Tomato and Halloumi Salad

Ingredients

Salad:
1/8th Watermelon
1 pkg Halloumi
8-10 heirloom cherry tomatoes
3-4 mint leaves
6-8 micro Greens
1/2 Lemon
1 tbsp yuzu pearls
Olive oil

Minted Pea Purée:
1/2 handful fresh mint
1 cup fresh spring peas
1/2 lemon, squeezed
1 pinch sea salt
1 teaspoon Olive oil

Method

Cut watermelon into rectangle cube about 8×4- Place in ziplock bag with no air and put between two heavy books in fridge overnight.

Once compressed, cut watermelon into 1 inch cubes, set aside. Half the cherry tomatoes and set aside. In a pan ( cast iron grill mark if you have it) on medium high heat- Add a little olive oil and add halloumi once hot, pan fry 2 mins on each side or until warm- add one squeeze of lemon and leave in pan 15-30 seconds until lemon evaporates. Set aside and cool and then cut into 1 inch cubes.

Meanwhile, in a blender, combine mint, peas, lemon, sea salt and olive oil and blend until the mixture becomes a smooth purée.

Plating

Arrange cubes of alternating watermelon and halloumi in a half semi circle on plate, place cherry tomatoes in between the spaces, add in torn mint leaves and micro greens to the top, artfully. Place the purée in a piping bag or use a spoon to create dots of dressing next to the “salad”. Finish with Yuzu Pearls and serve immediately.



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