Watermelon and grilled haloumi salad
Nutrition per serve (5)
• 1813kJ
• 9.7g protein
• 36g carbohydrate
• 29g fat
• 6.4g saturated fat
• 5.8g fibre
• 973mg sodium
Tip: Use salt-reduced haloumi to lower the sodium content
Ingredients
• 100ml extra virgin olive oil
• 2 Tbsp white wine vinegar
• 1 Tbsp honey
• Sea-salt flakes and freshly ground black pepper, to season
• 1⁄2 small (about 1.5kg) watermelon, rind removed
• 150g block haloumi cheese
• Extra 2 Tbsp extra virgin olive oil
• 1⁄2 red onion, very thinly sliced
• Arils (seeds) of 1⁄2 a pomegranate
• 2 Tbsp pistachios, roughly chopped
• 1⁄2 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.
