for 4 person

Watermelon salad

2 tbsp	condimento bianco (white balsamic vinegar)
2 tbsp	Fine Food Azeite de Oliva Virgem extra com Limão
¼ tsp	Fine Food Marushima Shoyu
½	watermelon (approx. 1½ kg), sliced
1	red onion, cut into thin slices
30 g	pitted black olives, cut in half
1 tbsp	peppermint, finely chopped
	salt and pepper to taste

Fries

60 g	white flour
3 tbsp	Fine Food Za'atar
500 g	halloumi, cut into sticks
	oil, for deep-frying
1 tbsp	Fine Food Za'atar

How it's done

Watermelon salad

Whisk the condimento, oil and soy sauce in a bowl. Add the watermelon, onion, olives and mint, mix. Season the salad, cover and set aside.

Fries

Mix the flour and za’atar in a deep dish, toss the halloumi in the mixture. Fill a pot to 1/3 with oil and heat it to approx. 170°C. Lower the halloumi into the oil in batches using a slotted spoon, deep-fry for approx. 2 mins. until light brown. Remove and drain on paper towels. Sprinkle the fries with za’atar, serve with the watermelon salad.

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