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.



  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


Recipe by My Food Book