Bread, watermelon & halloumi salad

Name: Bread, watermelon & halloumi salad
Total time: 25 min
Yield: 6
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; 1 pomegranate; 30 g walnuts; 1 tesapoon pomegranate molasses; 3 tablespoons extra virgin olive oil

“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. ”

Serves 6

Cooks In25 minutes

DifficultyNot too tricky

Cheese, Al Fresco, Alfresco, Aussie Christmas

Nutrition per serving

Calories

295

15%
Fat

21g

30%
Saturates

7.1g

36%
Protein

10g

20%
Carbs

15.5g

6%
Sugars

8.6g

10%
Salt

1.5g

25%

Of an adult's reference intake

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

By Andy Harris

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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.