Juicy, sweet watermelon takes center stage in this summer-inspired weeknight salad. Halloumi, pepitas, balsamic glaze and DIY croutons feature as the delicious supporting cast!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sugar Snap Peas
Salt and Pepper*
Before starting, wash and dry all produce. Cut halloumi into 1/4-inch thick slices. Rinse slices under cold water, then pat dry with paper towels. Tear ciabatta into 1-inch pieces. Trim, then thinly slice peas. Cut watermelon into 1-inch pieces. Roughly chop basil.
Toss ciabatta pieces with 1 tbsp oil and 1/2 tsp garlic salt (dbl both for 4ppl) in a large bowl. Season with pepper. Heat a large non-stick pan over medium heat. When hot, add ciabatta pieces. Cook, stirring occasionally, until golden-brown on all sides, 5-6 min. Transfer croutons back to the large bowl. (TIP: Cook in batches for 4 ppl.)
Add pepitas to the same dry pan. Toast, stirring often, until golden-brown 1-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to the large bowl with croutons.
Add halloumi in the same pan. Cook, until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl.) Transfer to a plate.
Add spring mix, watermelon and basil in the large bowl with croutons and pepitas. Drizzle over half the balsamic glaze and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss to combine.
Divide watermelon salad between plates. Top with halloumi. Sprinkle over snap peas. Drizzle over remaining balsamic glaze.