- Vegetarian
- Egg free
- Nut free
- Peanut free
- Soy free
- No added sugar
For a simple salad packed with fresh flavour, this tomato, watermelon and haloumi combo is a winner.
- Serves4
- Cook time15 minutes
- Prep time15 minutes
Ingredients
- 1/2 x 400g Coles Turkish Pide, cut crossways into 1cm-thick slices
- 1/4 cup (60ml) extra virgin olive oil
- 1 garlic clove, halved
- 200g haloumi, thickly sliced
- 1/4 cup dill sprigs
- 1/4 cup mint leaves
- 1/4 cup (60ml) lemon juice
- 2 kumato tomatoes, cut into wedges
- 350g mixed tomatoes, halved, quartered or sliced
- 1 red onion, thinly sliced
- 350g peeled seedless watermelon, cut into 1cm pieces
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a chargrill on high. Brush both sides of the bread with 1 tbs of the oil and rub with garlic. Cook half the bread for 2 mins each side or until charred and toasted. Transfer to a plate. Repeat with remaining bread.Step 2
Brush the haloumi with 1 tbs of oil. Cook on the grill for 1-2 mins each side or until golden. Transfer to a separate plate.Step 3
Combine the dill and mint in a small bowl. Stir in lemon juice and remaining oil. Season.Step 4
Place the combined tomato, onion and watermelon in a large bowl. Add half the dressing and toss to combine. Arrange on a serving platter with the haloumi and drizzle with the remaining dressing. Season. Serve with the bread.
Serve with... basil leaves if desired.
Tomato and watermelon salad with haloumi
- Serves4
- Cook time15 minutes
- Prep time15 minutes
Ingredients
- 1/2 x 400g Coles Turkish Pide, cut crossways into 1cm-thick slices
- 1/4 cup (60ml) extra virgin olive oil
- 1 garlic clove, halved
- 200g haloumi, thickly sliced
- 1/4 cup dill sprigs
- 1/4 cup mint leaves
- 1/4 cup (60ml) lemon juice
- 2 kumato tomatoes, cut into wedges
- 350g mixed tomatoes, halved, quartered or sliced
- 1 red onion, thinly sliced
- 350g peeled seedless watermelon, cut into 1cm pieces
Description
For a simple salad packed with fresh flavour, this tomato, watermelon and haloumi combo is a winner.
Method
Step 1
Heat a chargrill on high. Brush both sides of the bread with 1 tbs of the oil and rub with garlic. Cook half the bread for 2 mins each side or until charred and toasted. Transfer to a plate. Repeat with remaining bread.Step 2
Brush the haloumi with 1 tbs of oil. Cook on the grill for 1-2 mins each side or until golden. Transfer to a separate plate.Step 3
Combine the dill and mint in a small bowl. Stir in lemon juice and remaining oil. Season.Step 4
Place the combined tomato, onion and watermelon in a large bowl. Add half the dressing and toss to combine. Arrange on a serving platter with the haloumi and drizzle with the remaining dressing. Season. Serve with the bread.
Serve with... basil leaves if desired.