Halloumi, Watermelon and Grains

Refreshing, sweet watermelon marries so well with salty halloumi and fragrant mint – pretend you’re basking in the Greek sunshine, and eat this salad al fresco if the weather permits! We’ve used ready-to-eat grains to make this a filling supper – choose a gluten-free variety if you like. For vegetarians, check halloumi packaging.

Serves 2 Prep time: 10 mins Cook time: 5 mins

• 6 slices halloumi (about 180g)

• 250g pack readyto-eat mixed grains (we used Merchant

Gourmet rainbow rice and green lentils)

• ½ a cucumber, de-seeded and cut into half moons

• 440g pack watermelon slices, cut into 2-3cm chunks

• Large handful of fresh mint, leaves picked and roughly chopped, plus a few extra baby mint leaves to garnish

• ½ quantity citrus spiced dressing

FOR THE DRESSING

• Gently heat 4 tbsp olive oil in a frying pan and toast 1 tsp each bruised coriander and cumin seeds for 5min, until fragrant. Remove from the heat and whisk in 4 tbsp fresh orange juice, 1 tbsp sherry vinegar and 1 tbsp runny honey. Allow to cool, then season PER SERVING: (for 4) 116 cals, 0g protein, 11g fat ( 1.5g saturates), 4.5g carbs (4.5g total sugars), 0g fibre

1 Make the citrus spiced dressing and set aside.

2 Heat the mixed grains pack according to packet instructions and set aside to cool slightly.

3 Heat a non-stick frying pan over a medium-high heat. Cook the halloumi slices for 1-2 mins on each side, until golden brown.

4 Meanwhile, tip the grains into a large bowl, add the

cucumber, watermelon and most of the dressing and the mint. Toss altogether. Pile on to a platter and top with the cooked halloumi, remaining dressing and mint. PER SERVING: (with dressing) 688 cals, 30g protein, 37g fat (18g saturates), 55g carbs (22g total sugars), 8g fibre

COOK’S TIP Mix it up – swap the halloumi for feta cheese, or make it meaty and serve with barbecued lamb.