1. Home
  2. /
  3. Recipes
  4. /
  5. Watermelon & Haloumi

Watermelon & Haloumi

with Vegetable Broth 
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
40 mins
Watermelon & Haloumi

This beautiful combination of textures and gentle flavours definitely feels fresh and festive. The watermelon can be served fresh, or alternatively cut into thick wedges and grilled briefly on each side which caramelises the sugars and gives that extra depth of flavour. Haloumi is the perfect partner for watermelon as the flavour isn’t overpowering (and when is haloumi not a good idea?). The savoury granola adds an awesome crunch to the mix, and being a combination of pumpkin seeds, sunflower seeds, almonds and buckwheat, it provides a whole lot of nutrients into the mix as well. This dish is a definite crowd pleaser, it looks beautiful and makes you look like a sophisticated culinary genius.

Sides & Snacks
Middle Eastern inspired
Pantry Items
View in metric
  • Cumin
  • Coriander
  • Smoked paprika
  • Olive oil
  • Watermelon, sliced
  • Nectarines, sliced
  • Haloumi, sliced
  • Basil
  • 1/2 cup pepitas (about 2 oz)
  • 1/2 cup sunflower kernels (about 2 oz)
  • 1/2 cup almonds (about 2 oz)
  • 1/2 cup buckwheat kernels (about 2 oz)
  • Pinch Pink Himalayan Crystal Salt

Preheat oven to 350F

To make the Savory Granola, heat olive oil in a saucepan over a high heat, add a handful of buckwheat kernels and allow to cook away for a while until golden and crunchy.

Prepare a baking tray and add your buckwheat kernels, pepitas, sunflower seeds and almonds, sprinkle with spices and maple and stir until evenly coated. Spread out and bake for 15-20 minutes. Shake your tray halfway through to make sure nothing sticks or burns.

Once finished, allow to cool completely.

Place your griddle over a high heat and grill your haloumi on both sides, at this stage you can also grill your fruit too.

Enjoy!