Name: Watermelon and haloumi tabbouleh
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1/2 red onion, halved, finely chopped; 5.00 gm caster sugar; 200g haloumi, thickly sliced; 50g couscous; 1/2 bunch mint, leaves chopped; 1 Lebanese cucumber, seeds removed, cut into 1cm pieces; 2 jalapeno chillies, seeds removed, finely chopped; Zest and juice of 1 lemon; 36.40 gm olive oil; 20.00 ml zaatar (see note); 1 baby cos lettuce, leaves torn; 500g watermelon, peeled, cut into 1cm pieces

Watermelon and haloumi tabbouleh

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

Watermelon elevates summer tabbouleh with its refreshing sweetness.

Ingredients:

1/2 red onion, halved, finely chopped
5.00 gm caster sugar
200g haloumi, thickly sliced
50g couscous
1/2 bunch mint, leaves chopped
1 Lebanese cucumber, seeds removed, cut into 1cm pieces
2 jalapeno chillies, seeds removed, finely chopped
Zest and juice of 1 lemon
20.00 ml zaatar (see note)
1 baby cos lettuce, leaves torn
500g watermelon, peeled, cut into 1cm pieces

Instructions:

Combine the onion, sugar, and 1 cup (250ml) water in a bowl. Let it soak for 15 minutes, then drain and set aside.
Heat a frypan over medium heat and cook the haloumi for 2 minutes on each side until golden brown. Allow it to cool before serving.
Mix together the couscous, drained onion, fresh mint, crisp cucumber, spicy jalapeno, zesty lemon zest and juice, flavorful oil, aromatic zaatar, and crisp lettuce in a bowl. Season to taste.
Dice the haloumi into 1cm pieces and combine with the tabbouleh and watermelon before serving.

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