Feta, Watermelon & Haloumi Salad

Ingredients

• 30g toasted almonds roughly chopped
• ½ jar good quality marinated feta
• ½ small cucumber peeled, seeds removed, sliced
• 500g-600g watermelon sliced 2cm thickmint leavespinch sumac
• ½ red onion
• 1 Pita bread
• 200ml red wine
• 50g sugar
• 60ml olive oil
• 1 bayleaf
• 100g raspberries (frozen is fine)
• 100g red grapes cut in half
• 40ml red wine vinegar
• Pinch cumin powder
• Baby cos leaves1 packet haloumi, sliced
• ½ teaspoon black peppercorns, crushed
• Celery heart, leaves picked & stalk sliced finely on the diagonal
  
  

Method

In a saucepan combine the raspberries, red wine, sugar, black peppercorns & bay leaf & reduce until it starts to get syrupy. Remove the bay leaf & add the red wine vinegar, olive oil & season with salt. Adjust to taste, by adding more vinegar if needed. Slice the onion & season with salt, pepper, a pinch of sugar & olive oil. Set aside to soften. Rip the pita bread into pieces & toss with a light squeeze of lemon juice, salt, olive oil, sumac & cumin powder. Dry in the oven until crisp. Lightly fry the haloumi on a medium heat until golden on both sides. On a serving plate or large flat bowl, arrange a few slices of watermelon & sprinkle over a few mint leaves, celery leaves & stalk, cucumber, almonds, grapes, cos leaves, haloumi, marinated feta & onion slices. Keep gently layering the salad ingredients. Drizzle over as much dressing as you need & serve with pita crisps. A delicious & refreshing salad!