"We sell tons of this in summer. The classic version is made with feta but haloumi is our cheese of choice. It's a fantastic barbecue salad. Just be aware that haloumi gets rubbery once it goes cold so you need to serve and eat this salad straight away." ~Linda and Paul Jones.
2 shallots, finely sliced
1 bunch coriander (cilantro), leaves picked
1/2 bunch mint, leaves picked and torn
2 red witlof (chicory/Belgian endive)
1 long red chilli, deseeded and finely diced
Juice of 1 lemon
50 ml (1 3/4 fl oz) extra-virgin olive oil, plus extra for drizzling
2 Tbs sumac
250 g (9 oz) halloumi, sliced
1/4 watermelon, flesh cut into bite-sized triangles
50 g (1 3/4 oz) pine nuts, toasted
In a mixing bowl, combine the shallots, herbs, witlof and chilli. Add the lemon juice, olive oil and half the sumac, and season well with salt and pepper. Toss well to combine.
Heat an oiled chargrill pan or heavy-based frying pan to very hot over high heat. Grill the haloumi for a minute on each side, season well with salt and pepper.
To assemble, very gently toss the watermelon, haloumi, salad and pine nuts together and place on a serving platter. Sprinkle with the remaining sumac and drizzle with olive oil. Season to taste.
Credits: This is an edited extract from Alimentari by Linda & Paul Jones published by Hardie Grant Books RRP 39.95 and is available in stores nationally.
Photo Credits: This is an edited extract from Alimentari by Linda & Paul Jones published by Hardie Grant Books RRP 39.95 and is available in stores nationally.