Meni Vale's Watermelon, Haloumi and Prawn Salad w/ Honey Balsamic Dressing

 

Meni Valle is an Australian – Greek food teacher and cookbook author.

Her rich Greek heritage, coupled with her love for travel and food, has seen Meni become one of Australia’s most-respected authorities on Mediterranean cuisine.

When she is not writing cookbooks, Meni shares her knowledge and passion for Greek food through cooking classes and culinary tours to Greece, where she loves connecting with locals and discovering new recipes. She also regularly presents at festivals and conferences and contributes to magazines.

Meni has written three cookbooks, ‘My Greek Kitchen’ (2011), ‘My Mediterranean Kitchen’ (2012), ‘Everyday Mediterranean’ (2015)

Her new cookbook ‘Ikaria’ was released in September 2020 published by Hardie Grant.

We have collaborated with Meni on this recipe. She loves Olea.

INGREDIENTS

Makes 2

  • 30 mls Olea extra virgin olive oil

  • 500 grams watermelon, cut into chunks

  • 125 grams haloumi, sliced into 1 cm thickness

  • small handful of fresh mint leaves

  • 12 prawns, uncooked and peeled

  • salt and pepper, to taste

Dressing:

  • 2 teaspoons balsamic vinegar

  • 1 teaspoon Olea extra virgin olive oil

  • 1/2 teaspoon honey

METHOD

  • In a small bowl pour in the balsamic vinegar, olive oil and honey to make the dressing, mix well and season with a pinch of salt. Set aside.

  • Fry the haloumi in a frypan with a drizzle of olive oil, on a medium heat for 2 minutes on each side until golden, set aside and allow to cool.

  • Add the prawns to the hot pan with a splash of olive oil and season with salt and pepper, saute for a few minutes until cooked through. 

  • Place the watermelon chunks and cooled haloumi into a serving bowl, drizzle the dressing over and gently combine using your hands. 

  • Add the prawns and fresh mint leaves and gently toss to combine.

  • Serve.

Enjoy!

 

Recipe & Images by Meni Valle @meni.valle

RecipesLou Wilson