Watermelon and grilled haloumi salad
Ingredients
* 100ml extra virgin olive oil
* 2 Tbsp white wine vinegar
* 1 Tbsp honey
* Sea-salt flakes and freshly ground
* black pepper, to season
* ½ small (about 1.5kg) watermelon, rind removed
* 150g block haloumi cheese
* Extra 2 Tbsp extra virgin olive oil
* ½ red onion, very thinly sliced
* Arils (seeds) of ½ a pomegranate
* 2 Tbsp pistachios, roughly chopped
* ½ cup mint leaves
Method
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Combine oil, vinegar and honey in a small jar. Screw on lid and shake well to combine. Season with salt and pepper, then set aside.
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Cut watermelon into thin wedges about 1cm thick and 7cm long, then arrange on a large serving platter.
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Preheat a barbecue grill plate to high or put a chargrill pan over a high heat. Cut haloumi into squares about 1cm thick and 4cm wide, then arrange on a baking tray. Drizzle with extra oil. Grill haloumi for 1 minute on each side or until golden brown. Arrange on top of watermelon wedges.
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Scatter onion, pomegranate arils, pistachios and mint leaves over watermelon wedges and haloumi, then drizzle over dressing. Season with black pepper and serve immediately.
TIPS:
* For a sweet option, first lose the vinegar, oil, onion, salt and pepper. Swap haloumi for Greek-style yoghurt and enjoy honey-melon with mint and nuts.
* Use salt-reduced haloumi to lower the sodium content
