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.
10 g California Golden Raisins
10 g California Natural Raisins
10 g yellow frisée
10 g red coral lettuce
100 g halloumi
2 g micro cress, for garnish oil, for frying
MARINATED RED WATERMELON
100 g red watermelon
2 mint leaves
5 ml honey
5 ml lemon juice
lemon zest
MARINATED YELLOW WATERMELON
100 g yellow watermelon
2 mint leaves
5 ml honey
5 ml lemon juice
lemon zest
OVEN-BAKED CALIFORNIA RAISIN CRUMBS
80 g California Natural Raisins
80 g California Golden Raisins
COUSCOUS
50 g couscous
50 ml hot water
5 ml olive oil
10 g butter
20 g red bell pepper, diced
20 g green bell pepper, diced salt and pepper, to taste
CALIFORNIA RAISIN SALAD
1
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.
2
Cut halloumi to shape using a circular cutting mould. Heat up oil in pan and sear both sides briefly.
MARINATED RED & YELLOW WATERMELON
3
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.
OVEN-BAKED CALIFORNIA RAISIN CRUMBS
4
Soak California Raisins in water for 3 hours, then chop into smaller pieces.