Recipe Detail

WATERMELON, ROCKET, HALOUMI & MINT SALAD

WATERMELON, ROCKET & HALOUMI SALAD WITH MINT DRESSING

Preparation 15 mins | Cook 2 mins | Serves 4

1⁄4 small (about 1 kg) watermelon

1⁄2 small bunch rocket, trimmed

2 tbs olive oil

250g haloumi cheese, drained and cut into 1⁄2 cm–thick slices

100g pitted Kalamata olives, halved lengthways

Mint dressing

1⁄4 cup mint leaves, chopped

1⁄4 cup olive oil

1 tsp white balsamic vinegar

STEP 1: Remove rind and slice watermelon into thin wedges. Arrange rocket and watermelon wedges on serving plates.

STEP 2: To make mint dressing, combine ingredients in a jug. Season with salt and pepper to taste. Whisk to combine.

STEP 3: Heat oil in a medium non-stick frying pan over medium-high heat. Add haloumi cheese, and cook for 1 minute on each side until golden. Arrange warm haloumi on watermelon and sprinkle with olives. Drizzle with mint dressing and serve.