Watermelon and haloumi salad

Cooking Salads Watermelon and haloumi salad

Watermelon and haloumi is a quick and easy, fresh summer salad combination perfect for easy entertaining.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Heat 1 1/2 tbs oil in a large non-stick frying pan over medium heat. Add pita. Cook, turning, for 2-3 minutes or until golden and crisp. Sprinkle with 1 tsp sumac. Turn over to coat. Transfer to a plate. Rub pita with cut side of garlic clove. Set aside to cool. Coarsely tear.
  2. Whisk the lemon juice, vinegar, honey, 1/2 tsp sumac and remaining oil in a bowl. Season.
  3. Return the pan to medium-high heat. Spray with olive oil. Cook haloumi, turning, for 2 minutes or until golden. Coarsely tear.
  4. Place watermelon, herbs, avocado, radish, cucumber, pita and haloumi on a platter. Drizzle with dressing. Sprinkle with remaining sumac.

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80ml extra virgin olive oil
100g mini wholemeal pita bread pockets
2 tsp sumac
1/2 garlic clove
1 tbsp fresh lemon juice
1 tbsp white balsamic vinegar
1/2 tsp honey
250g pkt haloumi, sliced
1.1kg seedless watermelon, peeled, cut into small triangles
1 cup firmly packed combined fresh mint and coriander leaves
1 large avocado, sliced
5 radishes, thinly sliced
1 Lebanese cucumber, peeled into ribbons

Adv

Autors
Preparation time
5
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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