INGREDIENTS.
4 thick slices crusty sourdough
100 ml olive oil
8 thick slices haloumi (about 250g)
½ small Spanish onion, thinly sliced
800 g seedless watermelon, pieces cut
200g cherry tomatoes, halved
100 ml extra-virgin olive oil
2 tbsp red wine vinegar
To serve: basil and mint leaves, sliced
TO DO.
Cut and chill the watermelon before assembling this summer salad for a crisper, tastier result on a hot day.
1. Preheat a char-grill over high heat. Brush bread with oil, grill until charred and golden, turning once (1-2 minutes each side). Set aside.
2. Heat remaining oil in a large non-stick frying pan over high heat. Fry haloumi in batches until golden, turning once (2-3 minutes each side). Set aside.
3. Meanwhile, tear grilled bread into bite-sized pieces, place in a bowl with remaining ingredients, toss gently, season to taste, scatter with basil and mint leaves, serve with haloumi.
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