Recipe: Watermelon and halloumi baby gem cups
Try these fabulous meat-free dishes that are not only delicious, but recession-friendly too.
What you'll need
3 baby gem lettuces
½ small watermelon, chopped into chunks, seeds removed
½ small red onion, finely sliced
4 tbsp shredded mint
100g cucumber, cut into chunks
2 ripe tomatoes, deseeded and cubed
2 tbsp toasted pine nuts
250g block of vegetarian halloumi cheese, sliced into 8 pieces
For the dressing
50ml white wine cider vinegar or lime juice
150ml extra virgin olive oil
1 tsp honey
Salt and pepper
Separate the baby gem lettuces into individual leaves, using the larger outer leaves rather than the smaller internal ones. Arrange eight leaves on a large serving platter.
In a large bowl mix together the watermelon, onion, tomato, cucumber, mint and toasted pine nuts.
Whisk together the dressing ingredients, pour over the watermelon mixture and toss well.
Griddle the halloumi slices on a griddle pan or barbecue for about 30 seconds on each side or until golden griddle lines appear.
Place a slice of halloumi cheese in each baby gem leaf and then spoon in the watermelon salad.
Serve the cups as canapés or two per person as an unusual starter.