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Bread, watermelon & halloumi salad
Vegetarian
v
Bread, watermelon & halloumi salad
Vegetarian
v
“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 In
25 minutes
Difficulty
Not too tricky
Jamie Magazine
Alfresco
Aussie Christmas
Sides
Starters
Vegetables
Nutrition per serving
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
Recipe From
Jamie Magazine
By Andy Harris
Tap For Method
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
Tap For Method
Recipe From
Jamie Magazine
By Andy Harris
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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.
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Recipe From
Jamie Magazine
By Andy Harris
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Aussie halloumi salad: Tobie Puttock