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 Seeds
Olive Oil
Wholegrain Mustard
Sherry Vinegar
The Salad
Cooked Cannellini Beans
Cucumber
Honeydew Melons
Fresh Mint
Fresh Parsley
Croutons
Halloumi
Serves
4
The Dressing
Lemon
Pumpkin Seeds
Olive Oil
Wholegrain Mustard
Sherry Vinegar
The Salad
Cooked Cannellini Beans
Cucumber
Honeydew Melons
Fresh Mint
Fresh Parsley
Croutons
Halloumi
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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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