Name: Watermelon, haloumi and bread salad
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 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

Watermelon, haloumi and bread salad

Australian Gourmet Traveller recipe for watermelon, haloumi and bread salad.

Serves 6

Prep

15M

Cook

50M

Total

1H 5M

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

Ingredients

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

Method

Main

1.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.

2.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.

3.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.

Styling by Lisa Featherby

Styling by Megan Morton