Paddock To Plate

Matt Moran heads for Western Australia's diverse South West Region, and makes his own haloumi.


  • 1 watermelon, cut in half, then cut into small square pieces

  • ¼ Spanish onion, very finely sliced

  • 1 small green chilli, finely chopped (see note)

  • 60 ml (¼ cup) olive oil

  • 500 gm haloumi (about 2 blocks), cut into 1cm x 5cm slices, dried on paper towel

  • ½ lemon

  • 1 handful baby mint leaves

  • Note:

  • The chilli we used was called a Medusa which is very hot, however any chilli will do.


  • 1.

    Cut the watermelon pieces into 2cm x 3cm chunks (refrigerate any trimmings and scraps to snack on later), then arrange on a large serving plate. Scatter over the sliced onion and chopped chilli.

  • 2.

    Heat a large frying pan over medium-high heat, then add 2 tablespoons of the olive oil. When the oil starts to smoke, add the haloumi and cook, turning once, until golden brown (1-2 minutes each side). Drain off the oil, place the haloumi on top of the salad and squeeze the lemon over the top. Drizzle with remaining olive oil, scatter with baby mint and serve.

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