Tomato, Black olive salt, Halloumi cheese & watermelon jelly

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.