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Feta, Watermelon & Haloumi Salad


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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!