FAST FOOD
Watermelon, bread and haloumi salad

Watermelon, bread and haloumi salad

Serves 6



1   Spanish onion
150 gm   ciabatta, crust removed and bread coarsely torn
¼ cup   extra-virgin olive oil
1 tbsp   red wine vinegar
1.2 kg   piece seedless watermelon, peeled and thinly sliced
250 gm   haloumi, thinly sliced
1/3 cup   firmly packed mint leaves, coarsely torn
1 tbsp   fennel seeds, toasted


1 Using a mandolin, thinly shave onion and combine in a large bowl with bread, drizzle with 1 tbsp olive oil and 2 tsp red wine vinegar and toss to combine.
2 Arrange watermelon among bowls or on a platter, scatter with bread and haloumi and place onion and mint on top. Season to taste with sea salt and freshly ground black pepper, then drizzle with remaining olive oil and red wine vinegar and serve, sprinkled with fennel seeds.


RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Yael Grinham


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