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Watermelon, haloumi and bread salad

Cut and chill the watermelon before assembling this summer salad for a crisper, tastier result on a hot day.

You'll need

4 thick slices crusty white bread 100 ml olive oil 8 thick slices haloumi (about 250gm) For dusting: seasoned plain flour ½ small Spanish onion, thinly sliced 800 gm seedless watermelon, pieces cut with an apple-corer 100 ml extra-virgin olive oil 2 tbsp red wine vinegar To serve: basil and mint leaves, sliced


  • 01
  • Preheat a char-grill over high heat. Brush bread with oil, grill until charred and golden, turning once (1-2 minutes each side). Set aside.
  • 02
  • Heat remaining oil in a large non-stick frying pan over high heat. Dust haloumi in flour, fry in batches until golden, turning once (2-3 minutes each side). Set aside.
  • 03
  • Meanwhile, tear grilled bread into bite-sized pieces, place in a bowl with remaining ingredients, toss gently, season to taste, scatter with basil and mint leaves, serve with haloumi.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2009

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