From novelty to necessity: how halloumi became a staple on Australian tables - Starts at 60

Ingredients

• 250 grams halloumi block, sliced 1cm thick
• 1 tablespoons olive oil
• 1 lemon, cut into wedges
• 1 pinch fresh mint or parsley leaves (optional)
• 1 pinch cracked black pepper
• 250 grams halloumi, sliced
• 800 grams watermelon, cut into rough chunks
• 100 grams baby rocket leaves
• 0.5 red onion, very thinly sliced
• 20 grams fresh mint leaves
• 3 tablespoons olive oil
• 1.5 lemon, juiced
• 1 teaspoons honey
• 40 grams toasted pumpkin seeds or pine nuts