Prep time: 


Cook time: 






For the prawn:
25x giant prawns
4 bags kataifyi pastry
2L vegetable oil for frying
1 tsp ea salt and pepper
2x lemons for zest

For the haloumi and watermelon salad:
3 cups Fresh mint
2 large packets Grilling haloumi
2 Fresh watermelon

For the salad dressing:
1 cup extra virgin olive oil
2 tsp ea salt + pepper
1 cup fresh mint
2 lemon juice
3 tbs honey
1 tsp Cyprus black lava salt

Olive oil mayonnaise:
2 eggs 
1 cups light olive oil
1 cup vegetable oil
1 tbs white table salt
1 tsp white pepper
1 x lemon zest
1 tbs lemon juice
1 tbs white wine vinegar
1 tbs Dijon mustard
1 tsp fresh dill

olive oil drizzle
Fresh mint leaves
pomegranate seeds

For the prawns:
1. Peel the prawns and leave the head and tail attached
2. Season prawns with salt, pepper, olive oil
3. Pull out a piece of katayifi into a long thick strand and place the prawn at the top and then roll the pastry around the flesh of the prawn leaving the head and tail exposed
4. Heat oil in a pan 160-180 degrees or use a deep fryer to fry the prawns for 3 minutes until golden brown and the head is crispy
5. Add salt as soon as the prawn comes out of the oil

For the watermelon and haloumi salad:
1. Marinate the haloumi in honey lemon, chilli flakes, olive oil and dried mint and set aside
2. Dice the watermelon into cubes
3. Grill the haloumi just until charred on either side
4. Cut the haloumi into cubes to match the haloumi
5. Chop mint
6. Mix altogether and add dressing

For the dressing:
1. Chop the mint
2. Whisk olive oil, honey, lemon juice and zest, salt, pepper, and mint and mix

For the olive oil mayonnaise:
1. Add the eggs, oil, mustard, vinegar, salt, lemon juice into a jug same width as the immersion blender
2. Use the immersion blender to blend and hold it in place for at least 15 seconds and then move the blender up and mix
3. Add salt and chopped dill

Specialty equipment:

  • Chargrill plate
  • Charcoal bbq
  • Juicer
  • Processor
  • Immersion blender