Watermelon & halloumi salad with sumac

Name: Watermelon & halloumi salad with sumac
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 270 g pack cherry vine tomatoes, cut into halves; 450 g watermelon chunks; 250 g pouch Merchant Gourmet Red & White Quinoa; 25 g pack mint, leaves picked and finely sliced, reserving a few whole leaves; 5 tbsp olive oil; 1 unwaxed lime, zest and juice; 250 g halloumi, sliced; ¾ tsp sumac

Sweet, refreshing watermelon and salty halloumi are a heavenly combination, often found in Cypriot cuisine. Feta works well too, if you have some to hand.

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Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins

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Ingredients

270g pack cherry vine tomatoes, cut into halves
450g watermelon chunks
250g pouch Merchant Gourmet Red & White Quinoa
¼ x 25g pack mint, leaves picked and finely sliced, reserving a few whole leaves
5 tbsp olive oil
1 unwaxed lime, zest and juice
250g halloumi, sliced
¾ tsp sumac

Method

Put the cherry vine tomatoes in a bowl with the watermelon chunks and pouch of quinoa; toss together. Add the mint add to the bowl, along with the olive oil and the zest and juice of the lime; season.
Slice and pan-fry the halloumi in 2 tsp olive oil until golden, then stir half through the melon mixture. Spoon the salad onto a platter, then top with the remaining halloumi and mint leaves. Sprinkle over the sumac and an extra drizzle of olive oil, if liked.