This salad is great for summer and will go down very well as a BBQ side dish. Juicy watermelon goes perfectly with salty halloumi, bitter chicory leaves, crunchy pine nuts and a chilli hit. It can be made in advance but it is best to grill the halloumi at the last minute so it is served hot rather than cold and rubbery.
Orders are back to normal for August before I head off travelling in September. I am still taking private catering orders for the month ahead so please give me an email if you want to discuss any event catering.
Watermelon, Halloumi & Pine Nut Salad
Ingredients (serves 6-8 as a side salad)
I/2 a large watermelon
1 red chicory (or other crunchy salad leaf)
Handful of mint
1 tsp red chilli seeds
1 lemon - juice & zest
3 tbsp olive oil
1 tbsp of sumac (spice found at any large supermarket)
1 block halloumi
50g pine nuts
Chop the watermelon into bite size cubes and place into a large serving bowl. Pull the leaves off the chicory and add to the bowl. Roughly chop the mint and sprinkle over the salad along with the chilli seeds, lemon, olive oil and sumac. Mix well.
Before serving, slice the halloumi and grill for a few minutes on each side until golden. Keep an eye on this as it can quickly burn. Gently toast the pine nuts in a pan or the oven until they have a little colour, again watching closely to not over do them. Chop the grilled halloumi into smaller pieces and scatter over the salad along with the pine nuts. Serve immediately.
Note - if you can't find sumac use an extra lemon in this recipe. You can also swop the halloumi out and crumble over feta instead.