This crunchy yet juicy creation is 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
• 2 shallots, finely sliced
• 1 bunch coriander, leaves picked
• 1/2 bunch mint, leaves picked and torn
• 2 red witlof
• 1 long red chilli, deseeded and finely diced
• 1 lemon, juiced
• 50ml extra-virgin olive oil, plus extra for drizzling
• 2 tablespoons sumac
• 250g haloumi, sliced
• 1/4 watermelon, flesh cut into bite-sized triangles
• 50g pine nuts, toasted
1 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.
2 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.
3 To assemble, very gently toss the watermelon, haloumi, salad and pine nuts together and place on a serving platter.
4 Sprinkle with the remaining sumac and drizzle with olive oil. Season to taste.
Recipe courtesy of Linda Jones, extracted from Alimentari