This refreshing salad with watermelon, halloumi, coriander leaf and toasted coriander seeds is the perfect thing to eat in a heat wave
Ingredients
250g cubed watermelon
Handful cherry tomatoes, approx 6-7, halved
1 spring onion, thinly sliced
Handful fresh coriander, finely chopped
Juice of half a lemon
Drizzle of extra-virgin olive oil, plus extra to cook the halloumi
3-4 slices halloumi (approx 100g)
1 tsp toasted coriander seeds
Salt and pepper
Instructions
First prep all your cold salad ingredients, as per the ingredients list.
Warm a frying pan or griddle pan on the hob, and enough olive oil to lightly coat, then pan-fry your slices of halloumi for a couple of minutes each side until lightly browned, only turn once for perfect grid lines, set aside .
In a small bowl toss together the cubed watermelon with the tomatoes, spring onion and chopped coriander. Squeeze over the lemon juice, add a good drizzle of olive oil and a pinch of salt. Mix well.
Transfer the watermelon mix to a serving plate and top with the cooked halloumi, sprinkle over the toasted coriander seeds and a little black pepper.
Notes
To scale up the recipe for 2 or more, just multiply the ingredients as necessary.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/watermelon-halloumi-coriander-salad/