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Watermelon and haloumi tabbouleh

Name: Watermelon and haloumi tabbouleh
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: 1/2 red onion, halved, finely chopped; 1 teaspoon caster sugar; 200g haloumi, thickly sliced; 1/3 cup (50g) couscous, cooked to packet instructions; 1/2 bunch mint, leaves chopped; 1 Lebanese cucumber, seeds removed, cut into 1cm pieces; 2 jalapeño chillies, seeds removed, finely chopped; Finely grated zest and juice of 1 lemon; 2 tbs olive oil; 1 tbs za'atar; 1 baby cos lettuce, leaves torn; 500g watermelon, peeled, cut into 1cm pieces

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by Warren Mendes

delicious. team

Oct 03, 2015

Watermelon adds freshness and flavour to this summer twist on tabbouleh.

1/2 red onion, halved, finely chopped
1 teaspoon caster sugar
200g haloumi, thickly sliced
1/3 cup (50g) couscous, cooked to packet instructions
1/2 bunch mint, leaves chopped
1 Lebanese cucumber, seeds removed, cut into 1cm pieces
2 jalapeño chillies, seeds removed, finely chopped
Finely grated zest and juice of 1 lemon
2 tbs olive oil
1 tbs za'atar
1 baby cos lettuce, leaves torn
500g watermelon, peeled, cut into 1cm pieces

Method

1.

Place the onion in a bowl with sugar and 1 cup (250ml) water. Soak for 15 minutes, then drain and set aside.
2.

Place a frypan over medium heat and cook the haloumi for 2 minutes each side or until golden, then set aside to cool.
3.

Combine couscous with the drained onion, mint, cucumber, jalapeño, lemon zest and juice, oil, za'atar and lettuce in a bowl, then season.
4.

Cut the haloumi into 1cm pieces and toss through the tabbouleh with the watermelon to serve.