This tasty and impressive looking salad is great to serve at a barbecue and it won’t take you long to prepare. It’s a great help-yourself number. Equally, plate it up as a simple but posh starter.
Serves: 2 – 4
Preparation time: 10 mins
Cooking time: 10 mins
Ingredients:
- ½ ripe melon, any variety
- 150-200g halloumi cheese
- 6 small garlic cloves
- A few drizzles of olive oil
- A large handful of rocket or similar salad leaves
- A handful of fresh mint and/or basil
- 1 lemon or 2 limes
- Sea salt
Method:
- Slice the melon into wedges. Carve the peel off.
- Get a large frying pan hot. Cut the halloumi into 1cm-thick slices. Crush the garlic with the side of a large knife.
- Drizzle a thin layer of oil into the pan. Add the crushed garlic and halloumi. Fry till golden on each side. Keep an eye on the garlic – remove once golden and soft.
- Pile a mound of rocket onto a large serving plate. Mix most of the herbs through, saving a few for the top. Lightly dress with lemon/lime juice and zest, a pinch of sea salt and olive oil. Mix well.
- Layer the melon and halloumi into the salad. Finish with an extra drizzle of oil, spritz of juice, dot of sea salt and final dashing of herbs.
Storage
Melons are fine at room temp. Refrigerate once cut. To tell if it’s ripe, smell the stem area on the top. If it’s fragrant, your melon’s ripe.
Melon loves… feta, halloumi, goat’s cheese, some blue cheeses, cream, mint, basil, rocket and lime juice.
Recipe by kind permission of Abel & Cole
Love good food? Abel & Cole have got weekly boxes of it. Seasonal and organic fruit, veg and more to your door. You don’t even need to be in when they deliver. You’ll get your food from people who’ve been delivering organic veg for nearly 25 years. They really know their onions. They deal directly with small scale family farmers, makers and bakers, so they know exactly how all your food is grown and made.