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Halloumi watermelon salad
Refreshing and creamy, this is the salad of the summer!
SERVES
4
Ingredients
Halloumi
- 400g halloumi cheese (cut in 4 equal portions)
- 2 tablespoons olive oil
- 1 tablespoon orange zest, and juice 1/2 orange
- 1 tablespoon lemon zest, and juice 1/2 lemon
- 1/2 teaspoon dried chilli flakes (optional)
- 2 tablespoons clarified butter (or a mixture of butter and olive oil), for frying
Dressing
- 3 heaping tablespoons golden raisins ( presoaked in 1/2 cup hot water, drained)
- 8 dried apricots (pre-soaked in 1/2 cup hot water, drained)
- 1 clove garlic
- Juice of 1 lemon
- 1/4 cup olive oil
- Salt, for seasoning
Salad
- 4 slices seedless watermelon cut same size as the Halloumi (Keep in fridge until ready to serve)
- 1 cup microgreens (or a combination of arugula, mint leaves, parsley)
- 1 tablespoon of fried pine nuts or slivered almonds, for garnish
Directions
Halloumi
- Marinate the halloumi with the oil, both zests, and juice, chilli flakes. This can be prepared a day before and kept in the fridge.
- Take out the marinated cheese and let them come to room temperature. Place them on a paper towel to blot excess liquid but don't wipe off the zests and chilli flakes.
Dressing
- In a small food processor place the drained raisins, drained apricots, garlic, lemon juice, olive oil and salt.
- Puree to make a creamy dressing. Taste to adjust salt if needed. Set aside.
Salad
- On medium heat in a non-stick skillet melt the clarified butter.
- Place the halloumi cheese to fry just enough to get a golden crust on both sides.
- Spread a generous spoon of the dressing on the serving plate. Place a slice of cold watermelon. Put the fried hot Halloumi on top. Scatter the microgreens over the salad.
- Garnish with pine nuts and pomegranates. Enjoy!
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