Prawn, haloumi and watermelon salad

AT A GLANCE

  • Serves 4 people

  • 100 gm fine cracked wheat (bulghur)
  • 100 ml extra-virgin olive oil
  • 20 medium green prawns, peeled, cleaned, tails intact
  • 25 gm haloumi, thinly sliced
  • Juice of 1 lemon, or to taste
  • 400 gm seedless watermelon, thinly sliced
  • ½ small Spanish onion, thinly sliced
  • 2/3 cup each coarsely torn mint and flat-leaf parsley
  • Seeds of ½ pomegranate
01   Soak cracked wheat in cold water until tender (8-10 minutes), drain well, set aside.
02   Meanwhile, heat 30ml olive oil in a large frying pan over medium-high heat, add prawns and cook, turning once, until pink (1-2 minutes each side), transfer to a plate and keep warm.
03   Wipe out pan with absorbent paper, return pan to the heat, add 30ml olive oil and haloumi and cook, turning once, until golden (1-2 minutes each side). Remove from heat, squeeze over a little lemon juice, then arrange haloumi on platter, layering with prawns, watermelon and onion. Combine herbs, pomegranate and cracked wheat, season to taste and scatter over salad.
04   Return pan to heat, add remaining olive oil and lemon juice, season to taste. Drizzle dressing over salad and serve immediately.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

MIA ASKER AND EMMA KNOWLES

FEATURED IN

Feb 2009

Feb 2009

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