Bread, watermelon & halloumi salad

Bread, watermelon & halloumi salad

Bread, watermelon & halloumi salad

Serves Serves 6
Time Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 295 15%
  • Fat 21g 30%
  • Saturates 7.1g 36%
  • Sugars 8.6g 10%
  • Salt 1.5g 25%
  • Protein 10g 20%
  • Carbs 15.5g 6%
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
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Ingredients

  • 6 slices ciabatta
  • 600 g watermelon flesh
  • 2 heads of baby gem lettuce
  • 2 handfuls of frisée lettuce
  • 50 g green or black olives
  • 200 g halloumi
  • POMEGRANATE DRESSING
  • 1 pomegranate
  • 30 g walnuts
  • 1 tesapoon pomegranate molasses
  • 3 tablespoons extra virgin olive oil
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Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
Tap For Ingredients

Method

  1. 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.
  2. Roughly chop and add the walnuts, along with the pomegranate molasses and oil. Combine and set aside.
  3. Grill or toast the ciabatta, then tear into chunks. Scoop out and cut the watermelon flesh into chunks, discarding the peel.
  4. Separate the gem lettuce leaves, then toss with the frisée lettuce, ciabatta, watermelon and olives.
  5. Preheat a griddle or pan. Slice and add the halloumi, then cook on both sides until golden.
  6. Add to the salad while still warm, drizzle with the dressing and serve.
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Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris