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.
- CourseMain meal
- Prepare15 mins
- Cook5 mins
- Total time20 mins
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.