Halloumi, Watermelon and Mint Salad

My cousin first introduced me to halloumi cheese when we visited him in Dubai. Grilled on a BBQ this cheese is seriously moreish. Its saltiness marries well with the sweetness of watermelon and screams summer, especially once you've thrown in a handful of fresh mint leaves. Dress with a pomegranate vinaigrette and you have a seriously delicious and impressive summer salad.

For a vegan version of this salad you can use maple syrup instead of honey in the dressing and replace the halloumi with a vegan feta (or halloumi if you can find one).

Serves: 4-6

Preparation time: 10 minutes

Cooking time: 5 minutes

Ingredients:

A 225g block of halloumi, sliced in 1cm thick slices 24 watermelon chunks or balls, chilled (using a melon baller) A lettuce, washed and dried A handful of fresh mint leaves, chopped

Pomegranate vinaigrette:

Pomegranate vinaigrette:

2 tbsp of red wine vinegar 3 tbsp of pomegranate molasses 2/3 of a cup of olive oil 1 heaped tbsp of Dijon mustard 1 tbsp of honey or maple syrup Salt and pepper

1. To make the salad, add the washed lettuce to a large salad bowl. 2. Grill or dry fry the halloumi on both sides until lightly browned and set aside to cool. 3. Chop the slices of grilled halloumi in half (widthways) and add them to the salad bowl along with the and fresh mint leaves. 4. Make the vinaigrette, add all the pomegranate dressing ingredients to a jam jar. Close tightly and shake vigorously until emulsified. Add the dressing to the salad and toss. 5. Add the watermelon to the salad and toss again gently until everything is mixed. 6. Serve immediately with an assortment of other salads or BBQ'd veggies.

Follow us on Facebook and Instagram for more inspirational and healthy lifestyle ideas and recipes:

https://www.facebook.com/Rootsseedsandleaves/

https://www.instagram.com/rootsseedsandleaves/