California Raisins & Couscous with Pan-grilled Halloumi, Oven-baked California Raisin Crumbs & Marinated Watermelon

AuthorCalifornia Raisins
Rating

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.

California Raisins & Couscous with Pan-grilled Halloumi, Oven-baked California Raisin Crumbs & Marinated Watermelon
Yields4 Servings
 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.

5

Line baking tray with baking paper, then spread chopped California Raisins onto tray.

6

Cover with another piece of baking paper and place another tray over it. Bake at 120°C for 1 hour.

7

Allow to cool before blitzing to a fine texture.

COUSCOUS
8

Pour couscous into a bowl, then add hot water. Note that water should be hot but not boiling.

9

Cover and set aside for 10 minutes. Remove lid after 10 minutes, then add olive oil and give it a good stir. Season to taste.

10

Heat butter in a pan over medium-high heat, then sauté peppers and season to taste.

To Assemble
11

Place couscous and bell peppers onto a plate, then garnish with the California Raisin salad, grilled halloumi, marinated watermelon, micro cress and oven baked California Raisin crumbs.

CategoryCooking Method, ,

Ingredients

 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