Watermelon & Grilled Haloumi Salad – the Perfect Fresh Summer Plate

Asked to bring a plate to a Christmas get together this summer and not too sure what to whip up? Try this amazing Watermelon & Grilled Haloumi Salad with Chimichurri Dressing unlocked from our members recipe library. Delicious, nutritious and haloumi-licios, this cool & refreshing summer salad is sure to be a hit! Especially at only 160 cals per serve… Try this cool and refreshing salad today!

Watermelon & Grilled Haloumi Salad with Chimichurri Dressing

Ingredients

Watermelon & Grilled Haloumi Salad

• 25og seedless watermelon rind removed and sliced into 3cm squares
• 180g block of haloumi cheese
• 1 teaspoon olive oil

Chimichurri Dressing

• 2 cups soft green herbs (combination of basil, coriander, mint & parsley), stems removed and roughly chopped
• 2 stems fresh oregano, leaves stripped
• 3 garlic cloves, peeled and bruised
• 1 long red chilli
• 2 tablespoons red wine vinegar
• 6 teaspoons olive oil
• 1/4 cup hot water
• 2 teaspoons sea salt flakes
• Decent grinding of black pepper

Recipe

Watermelon & Grilled Haloumi Salad

Heat up a griddle pan until smoking.

Meanwhile, slice the haloumi into 10-12 thick rectangular slices. Then, place these into a shallow bowl and drizzle over a teaspoon of olive oil. Toss these well, to coat.

Grill this haloumi cheese on both sides until it is golden brown. When done, set these haloumi slices aside to cool slightly as you start to assemble the salad.

Next, arrange the watermelon and haloumi slices aesthetically over a large platter. Then place the haloumi on top when it has cooled slightly. To finish, over the watermelon and haloumi, drizzle the chimichurri sauce (recipe below – make 20-30 minutes prior).

Serve up the salad immediately.

Chimichurri Dressing

Combine all the ingredients, except for the olive oil, in a food processor and pulse until it is all well blended.

Once blended, pour this mixture into a small bowl and whisk in the oil. Cover this chimichurri mix up and refrigerate for a minimum of 2 hours to allow for the flavours of the herbs and spices to meld.

Then, remove the dressing from the refrigerator about 20 minutes before it is using in the salad to bring the dressing to room temperature.

This recipe makes 3/4 cup (or 12 tablespoons) = 27 cal per tablespoon. This is a big batch item. 1 serve = 1 tablespoon

Watermelon & Grilled Haloumi Salad Nutritional Information (Per Serve) – Serves 4 people

Calories: 160cal (or 669kJ)  Fat: 11.7g  Saturated fat: 6.9g  Protein: 10.3g  Carbohydrate: 2.5g  Sugars: 2.4g  Fibre: 0.6g  Cholesterol: 29mg  Sodium: 862mg

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