Halloumi, watermelon & mint salad
60 g (2 oz) low-fat halloumi, cut into slices
1 tsp olive oil
80 g (2. oz) watermelon, cut into bite-sized pieces
cos lettuce leaves, an approximate handful, roughly torn
5 Kalamata olives, stoned, roughly chopped
1 tsp lemon juice
2 tsp mint leaves, roughly torn
Place a griddle pan or heavy non-stick frying pan over a high heat. Toss the halloumi in a bowl with the oil and when the griddle is smoking hot, add the halloumi. Cook for 1 minute before turning over with tongs.
Remove the halloumi from the griddle and return it to the oiled bowl.
Toss the halloumi with the remaining ingredients and season with black pepper.
Tips and variations
Feta makes a delicious, tangy alternative to halloumi and is just as authentically Greek. If you can’ t find Kalamata olives, just use any black olives.