Serves 4-6
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1 fl oz/30 ml olive oil
32 oz/1 kg watermelon, cut into chunks
9 oz/250 g haloumi cheese, sliced 1⁄2 in/1 cm thickness
1⁄2 Spanish onion, finely sliced (optional)
1⁄2 oz/10 g fresh mint leaves
2 tbs parsley, finely chopped
1 lemon
METHOD
1 Fry or grill the haloumi on a medium/high heat for 2–3 minutes on each side until golden brown.
2 Place the watermelon chunks into a large serving bowl, drizzle with the olive oil, and a good squeeze of lemon and add the herbs and onion (if using).
3 Add the haloumi and using your hands combine gently.
Variations
Watermelon, haloumi with shrimp
24 cooked shrimp (prawns)
1 Add cooked shrimp to the salad and combine gently.
2 If using green shrimp, sauté in 1 fl oz/30 ml olive oil for 2 minutes, or until cooked. Cool and add to the watermelon and haloumi.
Watermelon, haloumi with chicken
41⁄2 oz/125 g shredded cooked chicken or 2 chicken fillets grilled or pan-fried
1 handful baby spinach
1 Add the baby spinach to the watermelon and haloumi salad.
2 Top the salad with the chicken and combine gently.
Everyday Mediterranean by Mary Valle RRP $35.00 is available from all good bookstores or online.
