Prawn  halloumi salad

Grilled prawn and halloumi salad

If you're not a fan of prawns you could use grilled chicken instead

By , 29 June 2017

(65 votes)

Grilled prawn and halloumi salad
  • 20 Mins

  • Serves: 4

Nutritional Info
Each 270g serving contains
  • Energy

    1943KJ

    464KCAL

    23%
  • Fat

    29.2g

    high

    42%
  • Saturates

    11.9g

    high

    60%
  • Sugars

    0.5g

    low

    1%
  • Salt

    2.62g

    high

    44%
of your reference intake.
Typical energy values per 100g: 720kJ/172kcal.
Ingredients
  • 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
Method
  • 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.