Heman Tan | Group Executive Chef, JP Pepperdine Group
Healthy, savoury, sweet and creamy, this dish is a lovely option for a weekend lunch cookout. The crispy, oven-baked California Raisin crumbs add interest.
Combine salad leaves in a large bowl. Wash and soak in ice-cold water for 1 hour, then drain and chill. Combine California Golden and Natural Raisins and set aside.
Cut halloumi to shape using a circular cutting mould. Heat up oil in pan and sear both sides briefly.
Shape red and yellow watermelon as desired and marinate with mint leaves, honey, lemon juice and zest in the refrigerator for 1 to 2 hours.
Soak California Raisins in water for 3 hours, then chop into smaller pieces.