Trevor Hart from Cedar Street Cheeserie makes world class mozzarella, burrata and haloumi using the milk from a small herd of buffalo in Maleny. You could use any haloumi for this dish, but I highly recommend trying his cheese if you get a chance.

Serves 4

Ingredients:

150gm Buffalo Haloumi, cut into 5mm slices

1/2 honeydew melon, ½ scooped into balls, ½ cut into strips

80gm walnuts, roasted

½ cup mint leaves + leaves to serve

½ cup flat parsley leaves

1 clove garlic

100ml extra virgin olive oil

20ml lemon juice

salt and pepper

Method:

Place half of the walnuts, the mint, parsley, garlic, olive oil, lemon juice and salt and pepper into the bowl of a food processor and blend until fine.

Lightly oil the slices of haloumi and grill or fry until golden.

Spoon a tablespoon of pesto onto each of four plates and arrange the melon and haloumi on each.

Decorate with mint leaves and the remaining walnut halves.