Watermelon with Haloumi, Pine Nuts, Sumac & Mint
The classic version is made with feta but haloumi is our cheese of choice. It’s a fantastic barbecue salad. Just be aware that haloumi gets rubbery once it goes cold so you need to serve and eat this salad straight away.
Serves 4-6.
Ingredients 12
2 shallots, finely sliced
1 bunch coriander, leaves picked
1⁄2 bunch mint, leaves picked, torn
2 red witlof
1 long red chilli, deseeded, finely diced
1 lemon, juiced
50 ml extra-virgin olive oil
2 tbsp sumac
250 g haloumi, sliced
salt and pepper, to season
1⁄4 watermelon, flesh cut into bite-sized triangles
50 g pine nuts, toasted
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Method 3
In a mixing bowl, combine the , , , and . Add the , and half the , and season well with salt and pepper. Toss well to combine.
Heat an oiled chargrill pan or heavy-based frying pan to very hot over high heat. Grill the for a minute on each side, season well with salt and pepper.
To assemble, very gently toss the , , salad and together and place on a serving platter. Sprinkle with the remaining and drizzle with . Season to taste.
