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Prawn, haloumi and watermelon salad

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

By Emma Knowles
  • 10 mins preparation
  • 10 mins cooking plus soaking
  • Serves 4
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Prawn, haloumi and watermelon salad


  • 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


  • 1
    Soak cracked wheat in cold water until tender (8-10 minutes), drain well, set aside.
  • 2
    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.
  • 3
    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.
  • 4
    Return pan to heat, add remaining olive oil and lemon juice, season to taste. Drizzle dressing over salad and serve immediately.
  • Author: Emma Knowles