Serves: 2

Sweet and crunchy watermelon balances with the crumbly saltiness of the manouri cheese in this salad, whilst the sharpness of the salsa verde really ties the whole dish together. I wouldn’t suggest firing up a barbecue just for the purpose of grilling the cheese, but if you happen to have a fire going for other culinary purposes (or otherwise), then use it — the manouri will taste better for it. If you cannot find manouri cheese use haloumi.

Adapted from Berber & Q, Ebury Press

www.berberandQ.com

Ingredients

Name: Watermelon and grilled manouri with olive salsa
Yield: 2
Ingredients: Mint salsa verde: 2 tbsp lemon juice ½ tsp Dijon mustard ½ shallot, finely chopped 6–8 pitted green olives, finely chopped 1 anchovy fillet, minced 1 tbsp capers, drained, rinsed and finely chopped 1 garlic clove, minced 4 tbsp olive oil 2 tbsp finely shredded mint Watermelon and grilled manouri 150g manouri cheese, cut into 1cm thick wedges 500g watermelon, cut into chunks Handful of picked mint leaves 2 tbsp whole almonds, toasted and roughly chopped 2 green chillies, thinly sliced; 2 tbsp olive oii

Mint salsa verde:

2 tbsp lemon juice

½ tsp Dijon mustard

½ shallot, finely chopped

6–8 pitted green olives, finely chopped

1 anchovy fillet, minced

1 tbsp capers, drained, rinsed and finely chopped

1 garlic clove, minced

4 tbsp olive oil

2 tbsp finely shredded mint

Watermelon and grilled manouri

150g manouri cheese, cut into 1cm thick wedges

500g watermelon, cut into chunks

Handful of picked mint leaves

2 tbsp whole almonds, toasted and roughly chopped

2 green chillies, thinly sliced
2 tbsp olive oii