We recently had a few friends over for dinner and I trotted out this Watermelon, Haloumi and Mint Salad. It was so divine, the sweet and juicy watermelon alongside the salty, squeaky haloumi…. heaven. And it’s SO easy to make. This is one salad that I’ll be making good use of over summer.
Watermelon, Haloumi and Mint Salad
1/2 seedless watermelon, cut into 1cm slices then into small wedges
250g (or 1 packet) Haloumi cheese, cut into 1cm slices
1/2 punnet cherry tomatoes
1/2 bunch of fresh mint, shredded
the juice of one lemon
drizzle of olive oil
1. arrange the watermelon wedges on a platter
2. add the tomatoes and haloumi to a hot non-stick frying pan, and cook until tomatoes are beginning to blister and the haloumi is golden brown.
3. arrange the haloumi on top of the watermelon wedges, and scatter the tomatoes and mint around the plate.
4. squeeze over the lemon juice and drizzle with olive oil.
Classy folk that we are, we ate this with our fingers around the kitchen island while also stuffing some of Mrs Munroe’s fancy hot olives into our mouths. I had never eaten a Sicilian olive before. Where have they been all my life?
Did I mention that we were ALL child free on this occasion? One or two wines may have been consumed and a few tunes were played. Some quite loudly. The pregnant lady may have gotten a bit cranky and tired. Pregnant ladies are so boring.
What’s your favourite salad right now?