“Juicy watermelon goes so well with salty halloumi and olives in this Greek-style bread salad, and the whole mix is sweetened by the pomegranate and walnut dressing. ”
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Recipe From
Jamie Magazine
By Andy Harris
Tap For Ingredients
Method
To make the dressing, halve the pomegranate, squeeze out 2 tablespoons of juice into a bowl, then bash out the seeds from half the fruit.
Roughly chop and add the walnuts, along with the pomegranate molasses and oil. Combine and set aside.
Grill or toast the ciabatta, then tear into chunks. Scoop out and cut the watermelon flesh into chunks, discarding the peel.
Separate the gem lettuce leaves, then toss with the frisée lettuce, ciabatta, watermelon and olives.
Preheat a griddle or pan. Slice and add the halloumi, then cook on both sides until golden.
Add to the salad while still warm, drizzle with the dressing and serve.