Grated halloumi that melts into every bite takes this salad to the next level, its salty richness is the perfect combo with juicy melon. It's the ultimate no cook meal.
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Serves
4
The Dressing
Lemon
Pumpkin Seed
Olive Oil
Wholegrain Mustard
Sherry Vinegar
The Salad
Cooked Cannellini Beans
Cucumber
Honeydew Melon
Fresh Mint
Fresh Parsley
Crouton
Halloumi
Salt
Black Pepper
Serves
4
The Dressing
Lemon
Pumpkin Seed
Olive Oil
Wholegrain Mustard
Sherry Vinegar
The Salad
Cooked Cannellini Beans
Cucumber
Honeydew Melon
Fresh Mint
Fresh Parsley
Crouton
Halloumi
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Zest half the lemon and set aside.
Step 2.
Add the pumpkin seeds, mustard, olive oil and lemon juice into a blender. Blend until creamy and smooth.
No blender? Just finely chop the pumpkin seeds and add them into a bowl with the lemon juice, slowly whisk in the olive oil until emulsified. Taste and season with salt, sugar, pepper and sherry vinegar, you can adjust the acidity by adding a little more vinegar or sugar.
Step 3.
Drain and rinse the cannellini beans. Chop the cucumber and melon into bite-sized chunks. Pick the mint and parsley leaves, discarding the stalks.
Step 4.
Chuck all the herbs, cucumber, melon and crutons into a big bowl with the dressing and lemon zest, toss well. Divide between plates, then finely grate the halloumi over the top to finish. Enjoy!
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