Chicken schnitzel with brown butter & capers
Chicken schnitzel with capers is a great supper choice, taking just 30 minutes. Use chicken breasts if you prefer, although thighs give a juicier result
Griddled halloumi with watermelon & caper breadcrumbs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 750g watermelon
- 2 small shallotsvery finely sliced
- 100ml extra virgin olive oilplus extra for brushing and to serve
- 4 tsp white balsamic vinegar
- 300g halloumisliced
- good squeeze of lemon juice
For the breadcrumbs
- 75g slightly stale country breadcrusts removed, blitzed into coarse breadcrumbs
- 1-2 cloves garlicfinely chopped
- ½ medium red chillihalved, deseeded and chopped
- 2½ tbsp capersrinsed
- 50g blanched almondstoasted and chopped
- small bunch of mintleaves picked, half of them torn
Nutrition: Per serving
- kcal653
- fat51g
- saturates17g
- carbs25g
- sugars16g
- fibre1g
- protein24g
- salt2.8g
Method
step 1
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.
step 2
Heat the remaining oil in a frying pan. Fry the breadcrumbs until turning gold. 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.
step 3
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.
