FEATURE RECIPE
Prawn, haloumi and watermelon salad

Prawn, haloumi and watermelon salad

Serves 4

Cooking Time Prep time 10 mins, cook 10 mins (plus soaking)



100 gm   fine cracked wheat (bulghur)
100 ml   extra-virgin olive oil
20   medium green prawns, peeled, cleaned, tails intact
25 gm   haloumi, thinly sliced
Juice   of 1 lemon, or to taste
400 gm   seedless watermelon, thinly sliced
½   small Spanish onion, thinly sliced
2/3 cup each   coarsely torn mint and flat-leaf parsley
Seeds   of ½ pomegranate


1 Soak cracked wheat in cold water until tender (8-10 minutes), drain well, set aside.
2 Meanwhile, heat 30ml olive oil in a large frying pan over medium-high heat, add prawns and cook, turning once, until pink (1-2 minutes each side), transfer to a plate and keep warm.
3 Wipe out pan with absorbent paper, return pan to the heat, add 30ml olive oil and haloumi and cook, turning once, until golden (1-2 minutes each side). Remove from heat, squeeze over a little lemon juice, then arrange haloumi on platter, layering with prawns, watermelon and onion. Combine herbs, pomegranate and cracked wheat, season to taste and scatter over salad.
4 Return pan to heat, add remaining olive oil and lemon juice, season to taste. Drizzle dressing over salad and serve immediately.


RECIPE Emma Knowles PHOTOGRAPHY Ben Dearnley STYLING Mia Asker and Emma Knowles

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