MELON & HALLOUMI SALAD

MELON & HALLOUMI SALAD FOR YOUR BANK HOLIDAY WEEKEND

A super fast satisfying salad that takes less than 10 minutes. Scale this recipe right up if you’re BBQ’ing or having friends over this Bank Holiday weekend. Any melon would be delish here, I had some honeydew ready to go for this.

Serves: 2 as a light main or 4 as a starter Takes: 10 minutes INGREDIENTS: 150g halloumi 2 tsp coconut oil 1 handful of mint & basil 1 large handful of baby spinach / rocket / leaves 200g ripe melon (I used honeydew) 1 large handful of cherry tomatoes 1 handful of black olives DRESSING 4 tbsp extra virgin olive oil Juice of ½ a lemon Optional 1 tsp honey or maple syrup Sea salt & pepper METHOD: 1. Whisk the dressing ingredients together or shake in a jam jar. 2. Chop up the melon, halve the cherry tomatoes and pit the olives and tear them in half. 3. Rub some coconut oil onto a griddle pan (BEFORE you heat it up!) or use a frying pan, then heat up the pan to a high heat and meanwhile slice up the halloumi then fry for about 45 seconds on each side of the halloumi using tongs to turn the slices over until golden brown. 4.While the halloumi cooks, arrange all the salad onto a platter, using your hands to toss the dressing through the salad then top with the hot halloumi and enjoy.