Watermelon and Haloumi (plus Prawns or Chicken)
January for me is a time for rest; it’s a time to reflect and plan, a time for lazy days, and long lunches with family and friends.
Here’s a summertime recipe from ‘Everyday Mediterranean’ to create, share and enjoy… hope you love them as much as I do.
30 mls olive oil
1 kilo watermelon, cut into chunks
250 grams halloumi cheese, sliced 1 cm thickness
½ Spanish onion, finely sliced (optional)
½ cup fresh mint leaves
2 tablespoons parsley, finely chopped
1 lemon
Fry or grill the halloumi cheese on a medium/high heat for 2-3 minutes on each side until golden brown.
Place the watermelon chunks into a large serving bowl, drizzle with the olive oil, a good squeeze of lemon and add the herbs and onion (if using). Add the halloumi and using your hands combine gently.
Watermelon, Haloumi with Prawns
24 cooked prawns
Add cooked prawns to the salad and combine gently.
If using green prawns, sauté the prawns in 30 mls olive oil for 2 minutes, or until cooked. Cool and add to the watermelon and haloumi.
Watermelon, Haloumi with Chicken
1 cup shredded cooked chicken or 2 chicken fillets grilled or pan fried
1 handful baby spinach