Grilled watermelon halloumi salad

The recipe at a glance:

Step 1: Peel and pickle the onions Step 2: Cook the fregula sarda in a pan Step 3: Cut the watermelon into slices Step 4: Fry the halloumi and watermelon Step 5: Mix the dressing and season to taste Step 6: Mix the fregula sarda with the dressing and herbs Step 7: Dress the salad and serve

4 portions

INGREDIENTS

For the salad:

1 small red onion

2 limes

2 tsp icing sugar

250 g Moroccan couscous

approx. 1 kg watermelon, about 1/2 medium melon

3 tbsp olive oil

approx. 600 g halloumi (grilled cheese)

1 handful of mint leaves

1 bunch of parsley

50 g shelled pistachios, roasted and roughly chopped

salt

pepper

For the dressing:

2 tbsp balsamic vinegar bianco

4 tbsp olive oil

1/2 tbsp honey

salt, pepper

Download full recipe

Red onion chopped on wooden chopping board

Step 1

Peel the onion and cut into fine rings. Mix in a small bowl with the lime juice, zest and icing sugar. Leave to infuse for about 30 minutes.

The NEFF Twist Pad Flex held on induction hob to select temperature.

Step 2

Boil a pan of salted water. Cook the Moroccan couscous until al dente and drain.

Step 3

Halve or quarter the watermelon and cut into slices about 1 cm thick, removing the rind.

Melon and halloumi fried on NEFF Griddle Plate.

Step 4

Preheat the griddle well. Drizzle the halloumi with a little oil and place on the watermelon on the grill plate. Fry for 4-5 minutes on each side. Once the halloumi is cooked, cut into triangles. Cut the melons into smaller pieces too.

Step 5

For the dressing, mix all the ingredients together and season with salt and pepper. Wash, shake dry and chop the mint and parsley.

Step 6

Mix the Moroccan couscous in a bowl with 2/3 of the dressing and the herbs.

Final recipe presented in a bowl ready for serving.

Step 7

Serve the salad with the melons, halloumi and onions. Sprinkle the pistachios over the salad. Finally, drizzle over the rest of the dressing. Serve immediately while the halloumi is still warm.