- 1 small bunch watermelon, about 1kg/2lb 4oz (or any other ripe melon)
Thought to have originated in Africa, watermelons are distinct from musk melons such as…
- 1 small bunch each coriander, flat leaf parsley, mint, leaves only
- 240g pack halloumi cheese, cut into 8 slices
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Halve the watermelon lengthways. Slice into eighths, cut away the skin and pith and then slice into 1cm thick slices to make small triangles. Place the melon in a large bowl and add all the herbs.
Heat a griddle pan until very hot and griddle the halloumi slices for 30 secs on each side until well browned. Cool for a few moments before adding to the salad.
Whisk the lemon juice and olive oil together and season to taste. Pour the dressing over the salad ingredients and toss gently to combine. Serve immediately with griddled or toasted Italian bread.