Rockmelon ‘carpaccio’ & haloumi salad

Prep 20 mins | Cook 3 mins | Serves 4 (as a starter or side)

This is a great combination of flavours and makes the perfect light starter on a warm day. It’s also delicious served with grilled fish or chicken.

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.

Good for you ... Rockmelons
Rockmelons

A source of beta carotene, which the body converts to vitamin A. This vitamin is needed for normal vision.

A good source of vitamin C which contributes to the normal functioning of the body’s immune system.

Provides potassium which may help balance the effects of sodium from salt.