Thursday, 7 March 2013

Jamie Oliver's Bread, Watermelon & Halloumi Salad

A little while ago, Malgorzata asked me to write up a summer salad recipe. Such a good idea! Nothing better than a lovely, fresh salad on a summers evening for dinner. Not too heavy, but still filling. Plus, you can be creative with flavours and textures. The first Jamie Oliver Magazine I got (which I was very excited about) had some amazing salads in them, and none of them that complicated, which is perfect because summer evenings shouldn't be spend slaving over a stove, but enjoying the weather!
Now, take this recipe with a grain of salt. You can very the ingredients in both the salad and the dressing, as well as the amounts. Be creative, but make sure you keep the mixture of textures and flavours (the mix of sweet and savoury). Also, if you want something a bit more filling for dinner, just add a nicely grilled fillet of fish or chicken on the side or on top. Doesn't need to be anything fancy, as there are plenty of flavour in the salad.

Ingredients (Serves 6)
2 heads of baby gem lettuce
2 handfuls of frisee lettuce
6 slices ciabatta, or another lovely fresh style of bread.
400g watermelon flesh
50g olives, black or green or a mixture. Your choice.
200g halloumi
1/2 lemon
Seeds 1/2 pomegranate
1 tsp pomegranate molasses
2 tbsp pomegranate juice
30g walnuts
3 tbsp olive oil

Start buy making the salad dressing. It's pretty simple. Basically, take the juicy jewels of deliciousness from the 1/2 pomegranate. Chop up the 30g walnuts. I was a bit lazy, and just put them in a bag and bashed them with a rolling pin. Put the pomegranate seeds, chopped walnuts, 1 tsp pomegranate molasses, 2 tbsp pomegranate juice and 3 tbsp olive oil into a glass jar with a lid. Now, I didn't have any pomegranate juice, and didn't really want to buy any so I used red wine vinegar instead. I maybe used a bit much, but it still worked well. But make sure you use the molasses and seeds, as the flavours and textures in those can't really be replaced.
Next onto the salad. Now, I couldn't find the specific lettuces Jamie mentioned, so I just bought a lovely bag of mixed lettuce, and it tasted beautiful. It was nice to get some variety in there. In a nice big bowl, put the lettuce, torn into bite size pieces. Chop up the 400g watermelon into bite size pieces and add it, along with the 50g olives to the bowl.
Grill, toast or griddle the 6 slices of bread. I griddled to try and get some lovely lines on the bread. Once it's toasty and crunchy, tear it up to the bowl.
Lastly, it's time to cook the 200g halloumi, so slice it up. Make sure you do this just before you're ready to serve, so the halloumi is freshly cooked when you serve it. Again, I used a nice, hot griddle pan to get the nice lines on it. Halloumi doesn't take long to cook, really just 30sec, if that, per side. I like to squeeze some lemon onto it when I'm cooking the second side.
Then all you need to do is toss the salad, pour on the dressing, and lay on the halloumi and serve. I dished the salad out into individual bowl and put the halloumi onto each individual bowl so that everyone got their fair share of yummy halloumi.

- this is a scheduled post while Alissa explores the bottom of the planet

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