Any Australian will know that when you think of Summer time you immediately fantasize over Watermelon. It’s one of our most loved fruits and one that goes hand in hand with sun, sand, and surf. Not only are Watermelons sweet and refreshing but are also packed with goodness and are a source of lycopene, vitamin A, vitamin C, and potassium. Although they are sometimes imported to make them available year round, their best growing seasons are said to be Summer and Autumn meaning now is the perfect time to create delicious Watermelon recipes.
If you’re a seasonal fruit fanatic or just looking for fresh food ideas, then you can’t get much fresher than a Watermelon Salad. Throw in some haloumi, almonds, and berries and you may as well be lying on the beach getting a suntan.
4 cups mixed green Lettuce Leaves
2 cups Watermelon cubed
¼ Red Onion diced
½ Cucumber cut in quarters
1 piece Celery chopped
1 handful Mint leaves torn
90g Haloumi cubed
½ cup Almonds chopped
1 cup Mixed Berries
1 ½ tbsp Red Wine
1 tbsp raw Sugar
- Place lettuce, watermelon, onion, cucumber, celery, and mint in a large bowl and toss through
- In a fry pan on medium to high heat, lightly fry haloumi and almonds in olive oil and sea salt until golden brown, then remove from heat
- In a separate saucepan place berries, red wine, sugar and reduce until the berries form a smooth consistency. Once ready, set the dressing aside to cool down. Do not add the dressing to the salad while it is still hot, as this will wilt the lettuce. If you want to serve immediately you can place the dressing in the freezer for a couple of minutes
- On a serving platter place salad, top with haloumi and almonds, and drizzle with berry dressing. If you have any leftover mint leaves you can use these to garnish
P.s. This recipe goes magically with a homemade Watermelon Cocktail!