Halloumi and Watermelon Salad

Sun, 7 July 2024

INGREDIENTS:

4 tablespoons olive oil
100 grams of flaked almonds
2 chopped cloves of garlic
2 slices of sourdough bread cubed
250 grams halloumi cheese sliced
2 tablespoons of sweet chilli sauce
500 grams watermelon cubed
2 tablespoons balsamic vinegar
Bag of mixed greens
Small bunch mint
1 tablespoon of capers
1 sliced avocado
1/2 cucumber sliced
1/2 pomegranate
Salt and pepper

METHOD:

1. Heat a pan to medium heat. Add a 1/2 teaspoon of olive oil to the pan and the almonds and
chopped garlic and toast until golden. Then remove from the pan and set aside.

2. Preheat the oven to 180. Cube the sourdough bread and drizzle with a little olive and season
with salt and pepper. Place on a baking tray with parchment paper and put in the oven for 10
minutes until golden.

3. Preheat a nonstick pan. Coat the halloumi in the chilli sauce and place on the pan for 3
minutes on each side until you have a nice colour on both sides.

4. Add the watermelon to a bowl and drizzle over a tablespoon of olive oil and balsamic vinegar
and season with pepper.

5. Divide the mixed leaves between 4 bowls and scatter over the cucumber slices. Add the
cubed watermelon and sprinkle the garlicky flaked almonds .

6. Divide the halloumi between the plates and ttop with a few sourdough croutons, capers and
the mint leaves.

7. Mix the remaining olive oil and balsamic together, drizzle over the salad and serve.