Grilled prawn and halloumi salad
- 600g raw prawns, peeled and cleaned
- ½ small watermelon, cut into triangles
- 250g halloumi, cut into 12 slices
- Bunch of basil, leaves only, roughly torn
- Bunch of mint, leaves only, roughly torn
- 3tbsp pine nuts, toasted
- 14 pitted black olives
- 4 large handfuls rocket
- Drizzle of olive oil, to serve
- 1 lemon, cut into wedges
Fire up the barbecue, if using, 30 mins before you want to start cooking.
Cook the prawns, watermelon and halloumi separately on the hot barbecue or using a hot griddle pan. Each ingredient will take roughly 2 mins to cook on each side on the barbecue.
If you’re using a griddle pan, the prawns will need 2 mins 30 secs on each side. Cook the prawns first, making sure they are pink all the way through, then add the watermelon, and finally the halloumi, so it remains warm when you serve the salad.
When the prawns, watermelon and halloumi have all been cooked, toss them together in a bowl with the basil, mint, pine nuts, olives and rocket.
Serve the salad immediately with a glug of olive oil drizzled over, a sprinkling of black pepper and the lemon wedges, to squeeze.