- 1 lime
- 1 red onion
- ½ mini watermelon
- A handful of mint, leaves only
- 400g tin of green lentils
- 150g halloumi
- 1 tsp caraway seeds
- Sea salt
- 1 tbsp olive oil
- Freshly ground pepper
- 1.
Zest and juice the lime into a large bowl. Add a pinch of salt. Peel and slice the onion as thinly as possible. Add to the bowl and scrunch together with your hands. Set to one side to lightly pickle.
- 2.
Meanwhile, take half the watermelon (see our tip below for what to do with the rest) and halve again to make 2 wedges, then slice the pink flesh away from the skin. Discard the skin. Cut the watermelon into thin triangles.
- 3.
Finely chop the mint leaves and set to one side. Drain and rinse the lentils. Cut the halloumi into 1cm cubes.
- 4.
Place a frying pan on a medium heat for a few mins. When warm add 1 tsp of the caraway seeds and toast in the dry pan for 2-3 mins till the pan smells aromatic. Tip into a small bowl then place the pan back on the heat.
- 5.
Add 1 tbsp olive oil and the halloumi cubes. Fry for 4-5 mins, turning the cubes after 1 min. Most sides should be golden.
- 6.
Toss the lentils with the pickled limey onions and divide between a couple of plates. Top with the watermelon slices, then the hot, golden halloumi. Scatter over the mint and caraway seeds, and crack over some black pepper to serve.
- Tip
What a melon
You can use the whole watermelon in this recipe but it with change the nutritional information. Alternatively, cut the left over watermelon into triangular slices, keeping the skin on. Pop them in the freezer and nibble on frozen watermelon wedges during a blistering hot summer day.
