Watermelon, Haloumi and Mint with Chickpeas & Balsamic Dressing
We think this recipe looks just like summer on a plate! The colour, the texture and the sweet and salty flavours just tick all of the boxes. This is a cracking mid-week, super quick dinner, ready in just 15 minutes. Enjoy with a dry, crisp cider - treat yourself.
Ingredients
- 1⁄2 kg of Watermelon
- 1 Small Bunch of Mint
- 1 of Lebanese Cucumber
- 1 200g Pack of Haloumi Cheese
- 1 Tbsp of Balsamic Dressing
- 1 75g Pack of Baby Cos Leaf
- 2 of Radish
- 1 of Red Onion
- 1 125g Pack of Chickpeas
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Ingredients:
Rinse and drain chickpeas. Cut watermelon in 2-3cm cubes. Thinly slice cucumber and radishes into rounds. Roughly tear lettuce leaves into smaller pieces. Peel and thinly slice 1⁄2 the red onion. Pick mint leaves and roughly chop (discarding stems).
Grill Haloumi:
Cut the haloumi into 8 equal sized pieces. Add a little oil to non-stick pan over medium heat. Carefully add the haloumi and cook 3-4 minutes per side until golden. See tip. Set aside.
Dress Salad:
In a bowl combine watermelon, lettuce leaves, radish, cucumber, chickpeas, mint, red onion (to taste) and balsamic dressing. Toss gently to combine and coat. Taste and adjust seasoning as necessary.
You Plate It:
Divide the watermelon salad between plates and top with haloumi pieces. Garnish with any remaining mint. Enjoy!
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