Watermelon with haloumi, pine nuts, sumac & mint

Watermelon with haloumi, pine nuts, sumac & mint

By
From
Alimentari
Serves
4-6
Photographer
Lauren Bamford

We sell tons of this in summer. 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.

Ingredients

Quantity Ingredient
2 shallots, finely sliced
1 bunch coriander, leaves picked
1/2 bunch mint, leaves picked and torn
2 red witlof
1 long red chilli, deseeded and finely diced
1 lemon, juiced
50ml extra-virgin olive oil, plus extra for drizzling
2 tablespoons sumac
250g haloumi, sliced
1/4 watermelon, flesh cut into bite-sized triangles
50g pine nuts, toasted

Method

  1. In a mixing bowl, combine the shallots, herbs, witlof and chilli. Add the lemon juice, olive oil and half the sumac, and season well with salt and pepper. Toss well to combine.
  2. Heat an oiled chargrill pan or heavy-based frying pan to very hot over high heat. Grill the haloumi for a minute on each side, season well with salt and pepper.
  3. To assemble, very gently toss the watermelon, haloumi, salad and pine nuts together and place on a serving platter. Sprinkle with the remaining sumac and drizzle with olive oil. Season to taste.
Tags:
alimentari
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again