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Prawn Halloumi Watermelon Salad

Prawn Halloumi Watermelon Salad

Catalina T
This mouthwatering Prawn Halloumi Watermelon Salad with Tahini and Lemon Dressing is sure to lure you in for seconds or maybe even thirds!
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course party food, Salad
Cuisine Mediterranean, Middle Eastern
Servings 6 servings
Calories 313 kcal

Ingredients
 
 

For the dressing

  • 2 tbsp tahini (NOTE 1)
  • ¾ cup Greek yoghurt
  • 3 garlic cloves (crushed)
  • 1 large lemon (rind finely grated and juiced)
  • 2 tsp fresh dill (or 1 tsp dried dill)
  • ½ tsp salt
  • 2 tbsp extra virgin olive oil
  • pomegrante arils (optional garnish) (NOTE 2)

For the salad

  • 1 kilo watermelon (sliced into thin wedges) (NOTE 3)
  • 700 gm unpeeled fresh cooked prawns (peeled and deveined) (NOTE 4)
  • 250 gm halloumi cheese (1cm slices) (NOTE 5)
  • 50 gm baby rocket (NOTE 6)
  • ½ small red onion (sliced thinly)
  • pomegrante arils (optional garnish)

Instructions
 

  • FOR THE DRESSING: In a bowl add in garlic, yoghurt, tahini, dill, salt, lemon juice and its zest, mix well to combine. Drizzle with extra virgin oil and top the dressing with pomegranate arils (if using) and dill.
  • PREPARE THE SALAD - Peel and devein the prawns leaving the tail intact. Cut the watermelon into thin wedges. Slice the onion into thin rings and carefully separate it. carefully remove the arils in the pomegranate (if using). Gently and neatly arrange the watermelon, rocket, prawns, onion into a big serving bowl or plate.
  • COOK THE HALLOUMI - Slice the halloumi into 1cm in thickness. Spray a nonstick frypan with oil and heat it up on medium heat for a minute. Add in the halloumi and cook for 3 to 4 minutes on each side or until golden. Place the halloumi and pomegranate (if using) on top of the salad and serve immediately with the dressing.

Notes

Note 1:  Tahini - Is a paste made from sesame seeds, it has a nutty and earthy flavour. It can be found in the international or health food aisle in the supermarket.
NOTE 2: Pomegranate arils (optional) - Pomegranate is a round reddish fruit with a hard shell and inside are beautiful ruby coloured arils. I kept this an option as it's more of a garnish in this dish but it still brings in flavour if added.
NOTE 3: Watermelon - I preferred the round seedless varieties rather than the oval-shaped ones as I don't like seeds. Any ripe and sweet watermelon varieties can be used in this recipe.
NOTE 4: Prawns (Shrimps) - I used fresh medium-sized shelled tiger prawns that were pre-cooked. Raw prawns can be used, just grill or stirfry them with a tiny bit of oil just until they are no longer opaque.
NOTE 5: Halloumi Cheese - Halloumi is a hard cheese that comes with a small amount of brine. When cooked it has a springy and chewy texture comparable to firm tofu. Haloumi is usually fried or grilled before eating and keeps its shape when cooking. It has a yummy salty and savoury taste.
NOTE 6: Baby rocket (Arugula) - Baby rocket is less bitter and more tender to eat than the regular varieties.
The salad (without halloumi) can be made 2 hours in advance before serving, don't start any earlier as the watermelon may get runny and wilt. Cook the halloumi just before serving as cold halloumi gets hard and is not nice to eat.

Nutrition

Serving: 1servingCalories: 313kcalCarbohydrates: 7gProtein: 29gFat: 19gSaturated Fat: 8gCholesterol: 148mgSodium: 1368mgPotassium: 265mgFiber: 1gSugar: 2gVitamin A: 408IUVitamin C: 12mgCalcium: 537mgIron: 1mg