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.

5 out of 5 stars(1) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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.