Ok so I’m going to kick on with the healthy summer salads theme I got going on here and give you a recipe for THE most delicious of delicious salads. Seriously, this salad has got it going on all up and down, left to right.
This salad is really a rendition on one of my favourites that I picked up from the irresistible Nigella a few years ago from her Forever Summer book. The watermelon, feta, olives, mint, parsley, red onion salad is a salad I end up making all the time throughout the summer.
Sure the combination sounds a little off the wall but take a walk the wild side, make it your new year’s resolution to do a little more crazy shit and do your taste buds a favour.
Prawn, haloumi and watermelon salad
Serves 2-4 depending on serving size.
what you need:
- 400 g prawns
- 1-2 limes zest and juice
- extra virgin olive oil
- 1 small red chilli, deseeded and chopped finely
- 1 garlic clove, crushed
- 1/2 red onion, finely sliced into crescents
- 1/2 block of haloumi, sliced into 1/4 inch slices
- 2 pita breads
- 1 tsp sumac
- 1/2 bunch of mint, leaves picked
- sea salt
what to do:
Turn on your oven grill.
In a bowl throw in the prawns with the lime zest, garlic, chilli and enough extra virgin olive oil to coat the prawns. Leave to marinate for about 20 mins.
In a small bowl, pop the sliced red onion with the lime juice and toss the onions around a little in the juice. You should have about 2 tbsp of lime juice. Soaking the onion in the lime juice will take the sting out of the onion and will soften the flavour. Leave to macerate while you prepare the rest of the salad.
Slice the watermelon into chunks about 1/2 inch thick and into triangular pieces and set aside.
Brush or spray the pita breads with olive oil and sprinkle with sea salt and sumac and grill until they have toasted. Once cool, break into bite sized pieces.
Heat a chargrill pan until hot (like Nigella).
Grill the prawns for about 1-2 mins on each side until cooked through.
Now pop the haloumi on the pan and cook until softened, again about 1-2 mins each side.
While the haloumi is cooking, start to assemble the salad. Layer the ingredients on a serving platter or on individual plates. Starting with the watermelon, then a bit of the onion, mint leaves, pita bread and prawns and then start the layering again. Drizzle with about 2 tbsp of the olive oil and drizzle with the lime juice left from macerating the onions. Pop the haloumi on top of the salad and serve immediately.
