Haloumi, Blueberry and Watermelon Salad
200g Fresh Haloumi
¼ Seedless Watermelon
100g Fresh Blueberries
1 Handful of Fresh Mint Leaves
2 Tbsp. Olive Oil
1 Tbsp. Balsamic Glaze
- Place a frying pan on medium heat and add 1 Tbsp. of olive oil. Chop haloumi into thin slices and place on frying pan. Cook for 2-3 minutes and then turn. Haloumi pieces should be lightly browned and crispy on either side
- Cut watermelon into large slices, removing skin and seeds. Increase heat to high and add watermelon pieces to frying pan. Drizzle watermelon pieces with balsamic vinegar and cook either side for 1-2 minutes. Remove from heat, add blueberries to pan and cook until soft.
- Mix all cooked ingredients together gently in a large mixing bowl, drain excess liquid and allow to cool.
Garnish with mint and serve as a healthy side dish.
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