Name: Haloumi, Watermelon and Pomegranate Salad recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 3 slices sourdough bread stale; 2 tbs olive oil; 1 garlic clove finely sliced; 2 Lebanese cucumbers; 1 bunch watercress, leaves removed; 1 kg watermelon cut into 2cm cubes; 1 bunch mint, leaves removed; 1 pomegranate seeded; 360 g haloumi sliced; 1 pinch salt and pepper *to taste; 2 tbs extra virgin olive oil; 1 tbs balsamic vinegar; 2 tsp pomegranate molasses; 1 tbs orange juice

by Greer Worsley Last updated on 08/07/2019

This salad is the perfect barbecue accompaniment. The salty hit of the haloumi is perfectly balanced by the cool, crisp, watermelon and pops of tangy, pomegranate, you’ll be rolling it out all summer long. - Greer Worsley

Ingredients

Salad

3 slices sourdough bread stale
2 tbs olive oil
1 garlic clove finely sliced
2 Lebanese cucumbers
1 bunch watercress, leaves removed
1 kg watermelon cut into 2cm cubes
1 bunch mint, leaves removed
1 pomegranate seeded
360 g haloumi sliced
1 pinch salt and pepper *to taste

Dressing

2 tbs extra virgin olive oil
1 tbs balsamic vinegar
2 tsp pomegranate molasses
1 tbs orange juice

Method

Step 1

Make dressing by whisking all ingredients together in a bowl.
Step 2

Remove crusts from the bread and roughly chop, or tear into pieces. Heat 1 tbsp oil in a frypan over medium-high heat. Fry until golden, adding more oil if necessary. Reduce heat, then add garlic and cook, stirring, for a further minute. Season well with salt and pepper and set aside.
Step 3

Use a potato peeler to peel cucumber into long strips. Place watercress on your serving plate with cucumber ribbons, and top with watermelon cubes, mint leaves and pomegranate seeds.
Step 4

Return frypan to heat and add remaining oil. Cook haloumi for 1-2 minutes each side until golden. Drain on absorbent paper. Place on top of salad, sprinkle with croutons and spoon over dressing.
Step 5

Serve immediately.

Recipe Notes

from Australia’s Best Recipes team

Haloumi is at its most delicious eaten hot from the frypan. You can prepare the salad ahead of time, but try to cook the haloumi just prior to serving.

If you can’t find pomegranate molasses, honey will suffice.

To remove seeds from pomegranate, cut in half and hold cut side down in your palm. Whack pomegranate with a wooden spoon and the seeds will fall into your hand.

This recipe was created and photographed by Greer Worsley for Australia's Best Recipes. .

If you like the sound of this recipe, you might also like this Rocket, Pear and Parmesan Salad.