Rockmelon ‘carpaccio’ & haloumi salad

Indulge in the vibrant flavors of rockmelon carpaccio and haloumi salad. Delicately sliced rockmelon forms the base of this refreshing dish, layered with thin slices of grilled haloumi cheese. Drizzled with a zesty citrus dressing and garnished with fresh mint leaves and cracked black pepper, it offers a delightful contrast of sweet, savory, and tangy flavors. Elegant and light, this salad is perfect for summer gatherings or as a refreshing starter to any meal.

½ large rockmelon
1 tbs lemon juice
½ tsp dried chilli flakes
200g haloumi, sliced
½ small red onion, peeled and very thinly sliced
½ cup small mint leaves
¼ cup pistachios, chopped

STEP 1 Peel and deseed rockmelon. Using a V-slicer or sharp knife, very thinly slice rockmelon. Toss rockmelon with lemon juice and chilli flakes in a bowl. Set aside.

STEP 2 Heat oil in a large frying pan over medium-high heat. Add haloumi and cook, turning once, for 1-2 minutes until hot and golden. Drain on paper towel.

STEP 3 Arrange rockmelon on a serving platter. Top with haloumi and sprinkle with red onion, mint and pistachios. Season with black pepper, drizzle with extra virgin olive oil and serve.

Nutritional Facts

Rockmelon (Cantaloupe): High in vitamins A and C; supports immune health and vision. Rich in antioxidants and dietary fiber; promotes digestive health and overall well-being. Contains essential minerals like potassium and magnesium; supports heart health and muscle function.

Tips and Tricks

Rockmelon Carpaccio and Haloumi Salad: Opt for ripe rockmelon and salty haloumi cheese for a flavorful salad. Serve the rockmelon carpaccio with grilled haloumi for a refreshing and satisfying dish.