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Rockmelon & Haloumi Salad
TOTAL TIME: 25 MINUTES
SERVES: 4 (as a side)
½ large rockmelon
1 tbs lemon juice
½ tsp dried chilli flakes
200 g haloumi, sliced
½ small red onion, peeled and very thinly sliced
½ cup small mint leaves
¼ cup pistachios, chopped
INGREDIENTS
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.
Heat oil in a large frying pan over medium-high heat. Add haloumi and cook, turning once, for 1 to 2 minutes until hot and golden. Drain on paper towel.
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.
DIRECTIONS
Recipe courtesy of Sydney Markets.
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