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Prawn, haloumi and watermelon salad

You'll need

100 gm fine cracked wheat (bulghur) 100 ml extra-virgin olive oil 20 medium green prawns, peeled, cleaned, tails intact 25 gm haloumi, thinly sliced Juice of 1 lemon, or to taste 400 gm seedless watermelon, thinly sliced ½ small Spanish onion, thinly sliced 2/3 cup each coarsely torn mint and flat-leaf parsley Seeds of ½ pomegranate


  • 01
  • Soak cracked wheat in cold water until tender (8-10 minutes), drain well, set aside.
  • 02
  • Meanwhile, heat 30ml olive oil in a large frying pan over medium-high heat, add prawns and cook, turning once, until pink (1-2 minutes each side), transfer to a plate and keep warm.
  • 03
  • Wipe out pan with absorbent paper, return pan to the heat, add 30ml olive oil and haloumi and cook, turning once, until golden (1-2 minutes each side). Remove from heat, squeeze over a little lemon juice, then arrange haloumi on platter, layering with prawns, watermelon and onion. Combine herbs, pomegranate and cracked wheat, season to taste and scatter over salad.
  • 04
  • Return pan to heat, add remaining olive oil and lemon juice, season to taste. Drizzle dressing over salad and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2009

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