Aroundtown Magazine July/August 2022

FOOD & ENTERTAINMENT
Fruits
of summer
Celebrate summer with these fresh and
fruity recipes, perfect for al fresco dining.
Griddled halloumi
with watermelon &
caper breadcrumbs
Toss juicy watermelon with salty
cheese, crispy breadcrumbs, capers,
almonds and mint
Prep 30 mins Cook 15 mins • Serves 4
Ingredients
• 750g watermelon
• 2 small shallots, very finely sliced
• 100ml extra virgin olive oil, plus extra for
brushing and to serve
• 4 tsp white balsamic vinegar
• 300g halloumi, sliced
• good squeeze of lemon juice
For the breadcrumbs
• 75g slightly stale bread, crusts removed,
blitzed into coarse breadcrumbs
• 1-2 cloves garlic, finely chopped
• ½ medium red chilli, halved, deseeded and
chopped
• 2½ tbsp capers, rinsed
• 50g blanched almonds, toasted and chopped
• small bunch of mint, leaves picked, half of
them torn
Method
Cut the watermelon into either cubes or slices
and transfer to a bowl with the shallots. Add 4
tbsp extra virgin olive oil and the balsamic, then
season with fresh black pepper. Cover and put
in the fridge for about 15-20 mins.
Heat the remaining oil in a frying pan. Fry the
breadcrumbs golden. Add the garlic, chilli and
capers and cook for another minute, then toss
in the almonds. Remove from the heat, add the
torn mint (it will wilt a little), then taste – it will
be quite salty, but the watermelon won’t be, so
you’ll get a good contrast.
Brush the halloumi with a little oil and heat
a griddle pan. Griddle the cheese on both sides
until just starting to melt but still holding its
shape, with nice golden griddle marks. Toss the
cold watermelon and shallots with the rest of
the mint leaves and some salt. Divide between
four plates, or pile onto a platter. Put the hot
halloumi on top. Squeeze over some lemon
juice and top with some of the breadcrumb and
caper mix. Serve immediately.
Peach & raspberry
fruit salad with
mascarpone
Get the best out of fresh produce with this
lovely peach and raspberry fruit salad.
Serve with a scattering of pistachios,
mascarpone and maple syrup
Prep 10 mins • Serves 4
Ingredients
• 2 ripe peaches or nectarines
• 50g caster sugar
• 1 tsp lemon thyme leaves
• 100g mascarpone
• 100ml double cream
• drop vanilla extract
• 16 raspberries , halved
• small handful pistachios , roughly chopped
• 1 tbsp maple syrup
Method
Stone and finely slice the peaches or nectarines
and arrange the slices over four plates. Sprinkle
over a little of the sugar and scatter over most of the
thyme leaves.
Whisk together the mascarpone, cream, vanilla
extract and the remaining sugar in a bowl until light
and fluffy. Spoon or pipe blobs of the mixture over the
peaches or nectarines and arrange the raspberries
over the plates. Finish with a scattering of pistachios,
the remaining thyme leaves and a drizzle of maple
syrup to serve.
78 aroundtownmagazine.co.uk