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Watermelon, Halloumi, Bread & Caper Salad

Serves 6

Preparation 10 minutes
COOKING TIME 5 minutes

Recipe Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


2 baby gem lettuces, leaves separated
1 small curly endive, washed
450g watermelon, deseeded and cut
into chunks
6 slices ciabatta, toasted and cut
into chunks
60g black olives
3 tbsp capers, drained
200g halloumi cheese, sliced

1 pomegranate
4 tbsp olive oil
1 tsp pomegranate molasses
1 tsp za’atar
25g walnuts, roughly chopped


1 For dressing, cut pomegranate in half. Tap seeds out of one half into a bowl. Juice remaining half into the bowl. Add olive oil, pomegranate molasses, za’atar, sea salt and freshly ground black pepper and whisk well. Add walnuts and stir well.

2 Place lettuce in a large bowl with watermelon, toasted ciabatta, olives and capers. Carefully toss with your hands.

3 Grill halloumi slices on a barbecue or cast-iron griddle over medium heat, turning once, for 5 minutes or until golden. Add halloumi to salad, pour over dressing and serve immediately.

Wine Match

2020 Vinden Headcase Rosé, Hunter Valley, A$28

The watermelon’s sweet, juicy flavours and rosy colour make selecting a wine to match this refreshing salad a no-brainer. It must be a rosé. However, this is no simple or trite rosé but Angus Vinden’s uber-complex blend of tempranillo, semillon, shiraz, chardonnay and gewürztraminer. Each variety adds a layer of character – as does the partial barrel
ferment and extended yeast lees ageing. The salad is likewise complex with the squeaky bite of the halloumi, the potent flavours of the capers and olives, the tang of the pomegranate and the za’atar spice. Overriding this orgy of flavour is the Headcase Rosé’s crisp acidity.