Home / Recipes / Haloumi, watermelon & quinoa salad
This mediterranean inspired salad can be served as either a side or light lunch menu option.
Time 20 minutes
1.5kg seedless watermelon, cut into batons
540g Lemnos Haloumi, cut into batons
4 ½ cups cooked white quinoa
150g baby spinach leaves, washed
150g pine nuts, toasted
1 ½ cups parsley
1 ½ cups mint leaves
1.5 red onions, finely sliced
9 tbsps olive oil
Zest and juice of three lemons
Sea salt and freshly ground black pepper
Split Lemnos Haloumi into three batches. Heat a large frying pan on medium heat and add 1 tablespoon of olive oil. Fry the Lemnos Haloumi for 1-2 minutes until golden. Set aside to cool slightly. Repeat with the two remaining batches and olive oil. Add the cooked quinoa, watermelon, spinach and pinenuts to a large bowl. Mix the remaining olive oil, herbs, lemon and zest into a dressing and pour evenly over the salad. Season with salt and pepper and toss well.
Transfer the salad to a platter and top with haloumi.