Name: Watermelon & herb salad with grilled halloumi
Total time: 20 min
Yield: 4
Cuisine: Greek
Ingredients: 1 small bunch watermelon about 1kg/2lb 4oz (or any other ripe melon); 1 small bunch each coriander flat leaf parsley, mint, leaves only; 240g pack halloumi cheese cut into 8 slices; zest and juice 1 lemon; 4 tbsp olive oil

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Watermelon & herb salad with grilled halloumi

Watermelon & herb salad with grilled halloumi

Good Food team

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Serves 4

Easy

Total time: 20 mins

Ready inn 20 mins

A star rating of 4.7 out of 5.3 ratingsRate

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This herby, summery watermelon starter recipe marries Greek flavours to perfection

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 small bunch watermelon

about 1kg/2lb 4oz (or any other ripe melon)
1 small bunch each coriander

flat leaf parsley, mint, leaves only
240g pack halloumi cheese

cut into 8 slices
zest and juice 1 lemon
4 tbsp olive oil

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Nutrition: per serving

kcal522
fat20g
saturates10g
carbs67g
sugars0g
fibre2g
protein17g
salt1.33g

low

Method

step 1

Halve the watermelon lengthways. Slice into eighths, cut away the skin and pith and then slice into 1cm thick slices to make small triangles. Place the melon in a large bowl and add all the herbs.
step 2

Heat a griddle pan until very hot and griddle the halloumi slices for 30 secs on each side until well browned. Cool for a few moments before adding to the salad.
step 3

Whisk the lemon juice and olive oil together and season to taste. Pour the dressing over the salad ingredients and toss gently to combine. Serve immediately with griddled or toasted Italian bread.

Recipe from Good Food magazine, June 2005

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A star rating of 4.7 out of 5.3 ratings

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