It is jam-packed full of amazing flavours in every bite, can be a meal on it's on or a perfect side for BBQ lamb.
Before diving into the recipe I have a confession to make. I've been a long-time fan of foodie magazines. Let's just say it's hereditary. I've collected every issue of delicious., Good Taste, Donna Hay and Gourmet Traveller for years. My husband lives with a self-confessed addict... and one suffering from OCD at that; me. So, naturally each issue is kept in chronological order. Don't laugh! They've served me well and having them in order makes me feel like I have slightly less of a problem and more of a sophisticated collectors 'eye'! My friends and family don't complain too much either. They're well fed.
As an extension of said addiction, I've recently started to collect Gourmet Traveller WINE Magazine and think it's amazing. If you love good food and wine, and enjoying entertaining friends then this magazine will definitely appeal to you.
In the recent Dec/Jan 2016 issue I came across the Watermelon, Halloumi, Bread and Caper Salad recipe. I honestly do love anything with watermelon in it and decided to test the recipe while on a girls trip as I saw it was paired to match a rosé, which is the favourite drop of my lovely friend Kas.
The salad was a complete hit. So was the rosé.
We all absolutely loved this and will definitely be making it again soon. It also helps that it gives us a good excuse to sit back and enjoy a chilled glass or two of rosé too!
Serves - 6
2 baby gem lettuce, leaves separated
1 small frisee lettuce, washed
450g watermelon, deseeded and cut into chunks
6 slices of ciabatta, toasted and cut into chunks
60g black olives
3 tablespoons capers, drained
200g halloumi cheese, sliced
4 tablespoons olive oil
1 teaspoon pomegranate molasses
1 teaspoon zaatar
25g walnuts, roughly chopped
Salt and Pepper to season
NOTE When making this salad I was unable to source baby gem lettuce, frisee lettuce or ciabatta. Instead I used mixed leaves and a baguette. The salad still worked well. I also added the juice of 1/2 a lemon to the dressing, which was great too.
1. Dressing (STEPS 1 and 4) - For dressing, cut pomegranate in half. Tap (or deseed with hands) seeds out of one half into a bowl. Juice remaining half into the same bowl. Add olive oil, pomegranate molasses, zaatar, sea salt and freshly ground black pepper and whisk well. Add the walnuts and stir well.
2. Salad (STEPS 2-4) - Place lettuce in a large bowl with watermelon, toasted ciabatta, olives and capers. Carefully toss with your hands.
3. Grilled Halloumi/Salad - Grill the halloumi slices on a barbeque or cast-iron griddle over medium heat, turning once, until lightly golden. Remove from barbeque or griddle and drain on absorbent paper.
4. Salad and Dressing - Add the halloumi to the salad, pour over the dressing and lightly toss through. Serve immediately. Be quick because this one disappears fast!
I did say it wouldn't last long!
Gourmet Traveller WINE Magazine suggests a rosé with this salad, and I couldn't agree more. We sipped on a stunning Artemis Saignee` (rosé) that I'd been keeping in my cellar after picking it up at the Taste of Sydney a couple of years back, and then finished with a devine Krinklewood Francesca rosé direct from their cellar door in Broke, NSW (Hunter Valley). I am a member with Krinklewood too. I'd highly recommend them to any wine enthusiast - they're wonderful and biodynamic to boot!
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