Part of this salad is inspired by a really good kebab that I ate in Istanbul. It had fresh tomato, sumac onions and lots of parsley as well as spiced lamb. It was so good we went back or another one! This is salad is great eat on a hot Summer day as it is super refreshing. It can be all layered together a couple of hours in advance and finished by simply adding the cooked haloumi.
We enjoyed this salad with new potatoes, spiced roast chicken and some rocket from the garden.
Serves 4-8 as a side or more if part of a large spread
1/2 small watermelon, skin removed – about 500g of flesh
500g assorted tomatoes, black, yellow, red, cherry tomatoes etc..
1/2 cup picked mint
1/2 cup picked Italian parsley leaves
half cup toasted almonds, roughly chopped
200g block haloumi, sliced
1/2 red onion, finely sliced or 1 small one
1 T rice wine vinegar
½ tsp sugar
1 T sumac
salt to taste
3T extra virgin olive oil
3T rice wine vinegar
1 small green chilli, deseeded if hot and finely chopped
1/4 tsp allspice or cinnamon
salt and black pepper
Finely slice the onions with a sharp knife or a mandolin. Add remaining ingredients and mix well. Leave for at least 20 minutes.
Place everything in a jar and shake well.
Cut the watermelon into bite size chunks. I like to slice some of the tomatoes and cut others in wedges. Cut any cherry tomatoes in half. Season. Layer the watermelon with the tomatoes, herbs and onions and pour over the dressing. Finish with the chopped almonds. This salad will happily sit like this until you are ready to eat.
Just before you are ready to serve, heat a heavy based frying pan with a little oil and cook the haloumi until golden on each side. Toss the salad gently if you like and top with the hot haloumi and finish with a squeeze of lemon and serve.