Jamie Magazine
By Andy Harris
25 mins
Not Too Tricky
serves 6
About the recipe
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.
Recipe From
Ingredients
6 slices ciabatta
600g watermelon flesh
2 heads of baby gem lettuce
2 handfuls of frisée lettuce
50g green or black olives
200g halloumi
POMEGRANATE DRESSING
1 pomegranate
30g walnuts
1 teaspoon pomegranate molasses
3 tablespoons extra virgin olive oil
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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