Rockmelon ‘carpaccio’ and Haloumi Salad

Rockmelon ‘carpaccio’ and Haloumi Salad

You’re in for a treat with this awesome rockmelon and haloumi salad – it’s the ultimate summer salad. Whether it’s a laid-back family dinner or a fun dinner party, this tasty, seasonal salad is a hit. Plus, it’s a great match for grilled chicken or fish on the BBQ.

Ingredients

• 1/2 large rockmelon
• 1 tbsp lemon juice
• 1/2 tsp dried chilli flakes
• 200g haloumi, sliced
• 1/2 small red onion, peeled and very thinly sliced
• 1/2 cup small mint leaves
• 1/4 cup pistachios, chopped

Method

1. Peel and deseed rockmelon. Using a V-slicer or sharp knife, very thinly slice rockmelon. Toss rockmelon with lemon juice and chilli flakes in a bowl. Set aside.
2. Heat oil in a large frying pan over medium-high heat. Add haloumi and cook, turning once, for 1-2 minutes until hot and golden. Drain on paper towel.
3. Arrange rockmelon on a serving platter. Top with haloumi and sprinkle with red onion, mint and pistachios. Season with black pepper, drizzle with extra virgin olive oil and serve

Enjoy!

Recipe by My Food Book