Watermelon and Haloumi Salad

Recipe Watermelon And Haloumi Salad


  • 1/3 cup extra virgin olive oil
  • 100g mini wholemeal pita bread pockets
  • 2 tsp sumac
  • 1/2 garlic clove
  • 1 tbsp fresh lemon juice
  • 1 tbsp white balsamic vinegar
  • 1/2 tsp honey
  • 250g pkt haloumi, sliced
  • 1kg seedless watermelon, peeled, cut into small triangles
  • 1 cup firmly packed fresh herbs (combined fresh mint and coriander leaves)
  • 1 large avocado, sliced
  • 5 radishes, thinly sliced
  • 1 Lebanese cucumber, peeled into ribbons


    1. Heat 1 1/2 tbs oil in a large non-stick frying pan over medium heat. Add pita. Cook, turning, for 2-3 minutes or until golden and crisp. Sprinkle with 1 tsp sumac. Turn over to coat. Transfer to a plate. Rub pita with cut side of garlic clove. Set aside to cool. Coarsely tear.
    2. Whisk the lemon juice, vinegar, honey, 1/2 tsp sumac and remaining oil in a bowl. Season.
    3. Return the pan to medium-high heat. Spray with olive oil. Cook haloumi, turning, for 2 minutes or until golden. Coarsely tear.
    4. Place watermelon, herbs, avocado, radish, cucumber, pita and haloumi on a platter. Drizzle with dressing. Sprinkle with remaining sumac.

    (Recipe sourced & adapted from taste.com.au)