The sweet fresh crunch of watermelon, peppery tang of watercress and robust saltiness of halloumi all come together in this watermelon and halloumi salad to deliver the taste of summer on a plate. Even if the sun isn’t shining where you are, it will certainly feel like it is when you serve this.
I use British grown quinoa to make this salad as I’m concerned about the ethics of using quinoa that has been shipped into the country. Merchant Gourmet sell it in major British supermarkets. American grown quinoa is also becoming more widely available if you are looking for an ethical version of this gorgeous grain over there.
If you wish to make a vegan version of this salad then simply leave out the halloumi. The quinoa contains loads of protein so you will not be missing out there. If you fancy an alternative topping, a few toasted pine nuts would go brilliantly well.
Watermelon Halloumi and Quinoa Salad
Ingredients
For the quinoa
- 200 g raw quinoa (or 600g (3 cups) cooked)
For the dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Small pinch sugar
- ¼ teaspoon salt
- Freshly ground black pepper
For the halloumi
- 2 blocks halloumi (200g each)
To assemble
- 1 large handful rocket or watercress
- ½ medium watermelon (peeled and cut into 2cm dice)
Instructions
For the quinoa
- If using raw quinoa, pour the quinoa into a pan of lightly salted, rapidly boiling water and stir. Turn the heat down a little but ensure that the water continues to boil rapidly. Cook until al dente, about 10 minutes. Drain.
For the dressing
- Mix together the dressing ingredients
For the halloumi
- Slice each block of halloumi into 10 even slices. Heat a dry frying pan or griddle pan. Cook the halloumi slices on each side until golden and crispy.
To assemble
- Mix the dressing into the quinoa and place in the middle of your plates/platter.
- Top with the watercress or rocket, watermelon and halloumi.
- Serve immediately.
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