Ingredients
2 tomatoes blanched & shelled. Gently roast in the
oven for 4 mins @ 170 C
20 gr Black olive salt
100 ml Watermelon Juice
1.2 gr Agar Agar powder
50 gr Halloumi cheese – cut into 2 cm cubes
Method
Watermelon Jelly
Boil the juice & whisk in the agar agar powder. Pour
in a tray & chill. When chilled, cut into 2 cm cubes.
Black olive salt
Blend some black olives without pips. Place on a roasting
tray & dry in the oven @ 75 C until dried
Plating
Place a tomato, a cube of watermelon jelly & halloumi
together. Sprinkle the black olive on the tomato. Drizzle with olive oil.
