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.
Line baking tray with baking paper, then spread chopped California Raisins onto tray.
Cover with another piece of baking paper and place another tray over it. Bake at 120°C for 1 hour.
Allow to cool before blitzing to a fine texture.
Pour couscous into a bowl, then add hot water. Note that water should be hot but not boiling.
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.
Heat butter in a pan over medium-high heat, then sauté peppers and season to taste.
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.
Ingredients
Directions
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.
Line baking tray with baking paper, then spread chopped California Raisins onto tray.
Cover with another piece of baking paper and place another tray over it. Bake at 120°C for 1 hour.
Allow to cool before blitzing to a fine texture.
Pour couscous into a bowl, then add hot water. Note that water should be hot but not boiling.
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.
Heat butter in a pan over medium-high heat, then sauté peppers and season to taste.
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.