Search
Home / Recipes / Haloumi, watermelon & quinoa salad
This mediterranean inspired salad can be served as either a side or light lunch menu option.
Time 20 minutes
Servings 12
Share
1.5kg seedless watermelon, cut into batons 540g Lemnos Haloumi, cut into batons 4 ½ cups cooked white quinoa 150g baby spinach leaves, washed 150g pine nuts, toasted 1 ½ cups parsley 1 ½ cups mint leaves 1.5 red onions, finely sliced 9 tbsps olive oil Zest and juice of three lemons Sea salt and freshly ground black pepper
Split Lemnos Haloumi into three batches. Heat a large frying pan on medium heat and add 1 tablespoon of olive oil. Fry the Lemnos Haloumi for 1-2 minutes until golden. Set aside to cool slightly. Repeat with the two remaining batches and olive oil. Add the cooked quinoa, watermelon, spinach and pinenuts to a large bowl. Mix the remaining olive oil, herbs, lemon and zest into a dressing and pour evenly over the salad. Season with salt and pepper and toss well.
Presentation: Transfer the salad to a platter and top with haloumi.