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Bread, watermelon & halloumi salad
Bread, watermelon & halloumi salad
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Total Time:
25 minutes
Greek-style watermelon, halloumi, and olive bread salad with sweet pomegranate walnut dressing.
Ingredients:
  • 6 slices ciabatta
  • 600 g watermelon flesh
  • 2 heads of baby gem lettuce
  • 2 handfuls of frisée lettuce
  • 50 g green or black olives
  • 200 g halloumi
  • 1 pomegranate
  • 30 g walnuts
  • 1 tesapoon pomegranate molasses
  • 3 tablespoons extra virgin olive oil
Instructions:
  • For the dressing, extract 2 tablespoons of pomegranate juice into a bowl from a halved pomegranate and remove the seeds from half of it by gently bashing it. Add in the chopped walnuts, pomegranate molasses, and oil. Mix well and set aside. Grill or toast the ciabatta, then tear it into chunks. Cut the watermelon into chunks after scooping out the flesh, discarding the peel. Separate the gem lettuce leaves, mix them with the frisée lettuce, ciabatta, watermelon, and olives. Preheat a griddle or pan. Slice the halloumi, cook until golden on both sides, then add it to the salad while warm. Finally, drizzle with the dressing before serving.

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