Watermelon, haloumi and bread salad

AT A GLANCE

  • Serves 6 people

Cut and chill the watermelon before assembling this summer salad for a crisper, tastier result on a hot day.

  • 4 thick slices crusty white bread
  • 100 ml olive oil
  • 8 thick slices haloumi (about 250gm)
  • For dusting: seasoned plain flour
  • ½ small Spanish onion, thinly sliced
  • 800 gm seedless watermelon, pieces cut with an apple-corer
  • 100 ml extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • To serve: basil and mint leaves, sliced
01   Preheat a char-grill over high heat. Brush bread with oil, grill until charred and golden, turning once (1-2 minutes each side). Set aside.
02   Heat remaining oil in a large non-stick frying pan over high heat. Dust haloumi in flour, fry in batches until golden, turning once (2-3 minutes each side). Set aside.
03   Meanwhile, tear grilled bread into bite-sized pieces, place in a bowl with remaining ingredients, toss gently, season to taste, scatter with basil and mint leaves, serve with haloumi.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON AND LISA FEATHERBY

FEATURED IN

Dec 2009

Dec 2009

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