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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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

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.

Typical values per serving when made using specific products in recipe