Name: Watermelon and haloumi salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 gram watermelon flesh, sliced thinly; 180 gram haloumi cheese, sliced thickly; 1/2 cup kalamata olives, seeded; 1/2 cup loosely packed fresh mint leaves; Pickled red onion dressing; 1 small_piece red onion, sliced thinly; 1/4 cup red wine vinegar; 2 teaspoon caster sugar

Ingredients

400 gram watermelon flesh, sliced thinly

180 gram haloumi cheese, sliced thickly

1/2 cup kalamata olives, seeded

1/2 cup loosely packed fresh mint leaves

Pickled red onion dressing

1 small_piece red onion, sliced thinly

1/4 cup red wine vinegar

2 teaspoon caster sugar

Method

Watermelon and haloumi salad

1. Make pickled red onion dressing.

2. Cut watermelon into wedges, remove rind.

3.On a heated oiled grill plate (or grill or barbecue or grill pan), cook cheese, in batches, until browned. Remove from grill plate.

4.Arrange watermelon and cheese on platter, drizzle with dressing; sprinkle with olives and mint. Season to taste.

Pickled red onion dressing

5.Place onion in small heatproof bowl. In a small saucepan, stir vinegar and sugar over medium heat until sugar dissolves; bring to the boil. Pour dressing over onion; cool.

You will need about 600g watermelon (weighed with skin) for this recipe.
Note

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Ingredients

Method

Watermelon and haloumi salad

Pickled red onion dressing

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