The Dinner Planner

Haloumi, Watermelon and Pomegranate Salad

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Servings 8


  • 2 tbsp olive oil
  • 1 garlic cloves - finely sliced
  • 2 slices sourdough
  • 2 lebenese cucumbers - sliced thinly with a peeler
  • 1 kg watermelon - cut into 2cm cubes
  • 1 bunch watercress
  • 1 bunch mint
  • 1 pomegranate - seeded
  • 360 gram haloumi


  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp orange juice


  • Make dressing by whisking all ingredients together in a bowl
  • .Remove crusts from the bread and roughly chop, or tear into pieces.
  • Heat 1 tbsp oil in a frypan over medium-high heat. Fry until golden, adding more oil if necessary. Reduce heat, then add garlic and cook, stirring, for a further minute. Season well with salt and pepper and set aside.
  • Use a potato peeler to peel cucumber into long strips. Place watercress on your serving plate with cucumber ribbons, and top with watermelon cubes, mint leaves and pomegranate seeds.
  • Return frypan to heat and add remaining oil. Cook haloumi for 1-2 minutes each side until golden.
  • Place on top of salad, sprinkle with croutons and spoon over dressing.

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