Waitrose and Partners
Watermelon & halloumi salad with sumac

Watermelon & halloumi salad with 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. 

5 out of 5 stars(1) Rate this recipe
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

  1. 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.

  2. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,047kJ/ 492kcals

Fat

32g

Saturated Fat

14g

Carbohydrates

30g

Sugars

11g

Fibre

4.5g

Protein

18g

Salt

1.8g

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Overall rating (5/5)

5 out of 5 stars1 rating