Watermelon & Halloumi Baby Gem Cups
If making as canapés for a large group, chop the griddled halloumi into smaller pieces and serve little spoonfuls of the salad in the smaller baby gem leaves too!
- Serves:
- 8
- Ready in:
- Under 15 Mins
Ingredients
- 3 baby gem lettuces
- ½ small water melon chopped into chunks, seeds removed
- ½ small red onion, finely sliced
- 4 tbsp shredded mint
- 100g cucumber, cut into chunks
- 2 ripe tomatoes, deseeded and cubed
- 2 tbsp pinenuts
- 250g block of vegetarian halloumi cheese, sliced into 8 pieces
For the dressing
- 50ml white wine cider vinegar or lime juice
- 150ml extra virgin olive oil
- 1 tsp honey
- salt and pepper
Method
- 1
First, toast the pinenuts. Warm a dry, heavy based frying pan to a medium heat. Throw in the pine nuts and heat through. Shake regularly so that they colour all over. When they reach a deep golden colour (which doesn't take long at all) remove from the pan and set aside. Keep a close eye on them while cooking as they do burn easily.
- 2
Seperate the baby gem lettuces into individual leaves using the larger outer leaves rather than the smaller internal ones. Arrange eight leaves on a large serving platter.
- 3
In a large bowl mix together the watermelon, onion, tomato, cucumber, mint and toasted pinenuts.
- 4
Whisk together the dressing ingredients, pour over the watermelon mixture and toss well. Griddle the halloumi slices on a griddle pan or BBQ for about 30 seconds on each side or until golden griddle lines appear.
- 5
Place a slice of halloumi cheese in each baby gem leaf and then spoon in the watermelon salad. Reserve the leftover dressing from the bottom of the bowl for later – it's too tasty to waste. Serve the cups as canapés or two per person as an unusual starter.
PER SERVING: 14.5 FAT (Excluding extras)
Watermelon & Halloumi Baby Gem Cups was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 3 baby gem lettuces
- ½ small water melon chopped into chunks, seeds removed
- ½ small red onion, finely sliced
- 4 tbsp shredded mint
- 100g cucumber, cut into chunks
- 2 ripe tomatoes, deseeded and cubed
- 2 tbsp pinenuts
- 250g block of vegetarian halloumi cheese, sliced into 8 pieces
For the dressing
- 50ml white wine cider vinegar or lime juice
- 150ml extra virgin olive oil
- 1 tsp honey
- salt and pepper
- 1
First, toast the pinenuts. Warm a dry, heavy based frying pan to a medium heat. Throw in the pine nuts and heat through. Shake regularly so that they colour all over. When they reach a deep golden colour (which doesn't take long at all) remove from the pan and set aside. Keep a close eye on them while cooking as they do burn easily.
- 2
Seperate the baby gem lettuces into individual leaves using the larger outer leaves rather than the smaller internal ones. Arrange eight leaves on a large serving platter.
- 3
In a large bowl mix together the watermelon, onion, tomato, cucumber, mint and toasted pinenuts.
- 4
Whisk together the dressing ingredients, pour over the watermelon mixture and toss well. Griddle the halloumi slices on a griddle pan or BBQ for about 30 seconds on each side or until golden griddle lines appear.
- 5
Place a slice of halloumi cheese in each baby gem leaf and then spoon in the watermelon salad. Reserve the leftover dressing from the bottom of the bowl for later – it's too tasty to waste. Serve the cups as canapés or two per person as an unusual starter.
PER SERVING: 14.5 FAT (Excluding extras)
If making as canapés for a large group, chop the griddled halloumi into smaller pieces and serve little spoonfuls of the salad in the smaller baby gem leaves too!
Watermelon & Halloumi Baby Gem Cups was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
