Summer in Cyprus

Summer melon - trip to the Greek islands

WATERMELON, HALOUMI AND BREAD SALAD

Cut and chill the watermelon before assembling this summer salad for a crisper, tastier result on a hot day.

You'll need
  • 4 thick slices crusty white bread
  • 100 ml olive oil
  • 8thick slices haloumi (about 250gm)
  • For dusting:
  • Seasoned plain flour
  • ½ small Spanish onion, thinly sliced
  • 800g seedless watermelon pieces cut into small pieces
  • 100 ml extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • To serve: basil and mint leaves, sliced
  • Method
  • Preheat a char-grill over high heat. Brush bread with oil, grill until charred and golden, turning once (1-2 minutes each side). Set aside.
  • Heat remaining oil in a large non-stick frying pan over high heat. Dust haloumi in flour, fry in batches until golden, turning once (2-3 minutes each side). Set aside.
  • Meanwhile, tear grilled bread into bite-sized pieces, place in a bowl with remaining ingredients, toss gently, season to taste, scatter with basil and mint leaves, serve with haloumi.

By Lisa Featherby