Starters
Greek
GreekHalloumi and Watermelon Salad
A sweet-salty summer salad of griddled halloumi and chilled watermelon, three ways. The ultimate adds a pomegranate-molasses dressing, fresh herbs and dukkah crunch.
Vegetarian
Gluten-free
Ultimate version
Pomegranate-molasses dressing, dukkah crust on the halloumi, fresh herbs and toasted seeds.
Per serving£5.60
Total cost£11.20
Time31 min
Ingredients for 2
- Salad
- 250 g barrel-aged halloumi , thickly sliced
- 500 g baby watermelon , cut into wedges, chilled
- 30 g dukkah , to coat
- 50 g pomegranate seeds
- 15 g mixed mint and basil , torn
- 1 handful wild rocket
- flaky sea salt , to taste
- Dressing
- 2 tbsp pomegranate molasses
- 3 tbsp cold-pressed extra virgin olive oil
- 1 tsp lemon juice
Method
- Whisk the pomegranate molasses, olive oil and lemon juice into a glossy dressing.
- Press the halloumi slices into the dukkah to coat both sides.
- Griddle the crusted halloumi for 2 to 3 minutes each side until the dukkah is toasted and the cheese is golden.
- Arrange the chilled watermelon, rocket and torn herbs on a platter.
- Lay the warm dukkah-crusted halloumi over the top.
- Scatter with pomegranate seeds, drizzle with the dressing, finish with flaky salt and serve immediately.
Equipment
- griddle pan
- whisk
The three ways, side by side
Budget
Halloumi, watermelon and a squeeze of lemon.
Better
Mint, red onion and a honey-lime dressing with feta crumble.
Ultimate
Pomegranate-molasses dressing, dukkah crust on the halloumi, fresh herbs and toasted seeds.
