Melon with baked halloumi and basil

 

Baked cheese, warm from the oven, fragrant with basil leaves and eaten with sweet, ripe melon. The contrast between warm cheese and chilled melon is delightful on a hot summer’s day. You could use feta if you prefer.

 

 

Serves 4

halloumi 2 x 200g pieces
fresh oregano leaves 2 tbsp (or 1 tbsp dried oregano)
olive oil 4 tbsp
cantaloupe melon 1 small and perfectly ripe
watermelon 1kg (peeled weight)
basil 20g

 

Preheat the oven to 180C fan/gas mark 6. Put the halloumi into a baking dish. Chop the oregano leaves and sprinkle over the cheese, then pour the olive oil over the cheese. Bake for 30 minutes until the cheese has started to colour around the edges. It will have softened a little but will have kept its shape.

Cut the canteloupe in half and scoop out and discard the seeds, taking care to preserve as much juice as you can. Slice the flesh away from the skin and cut into pieces. Do the same with the watermelon, picking out and discarding the seeds as you go. (I am not too particular about this, having no problem with the odd seed.) Put the pieces of melon on to a serving dish, trickling over any saved juices.

Pick the basil leaves from their stems then finely shred them. When the halloumi is ready, place the two pieces among the melon, scatter the basil leaves into the oil in the baking dish, then spoon over the melon and cheese.