Joe Wicks: Grilled prawn & halloumi salad

Feeling guilty about over-indulging this winter? Try this guilt-free and tasty salad by nutrition coach and personal trainer Joe Wicks

Joe Wicks says: “I love a bit of grilled squeaky cheese. It may seem odd grilling the watermelon but it tastes wicked with the salty halloumi. If you’re not a fan of prawns you could always use grilled chicken instead.”

Grilled prawn & halloumi salad

Prep – 20 mins, Cook – 20 mins, Serves – 4

Ingredients

  • 600g raw prawns, peeled and cleaned
  • Flesh of one small watermelon (about 600g), cut into triangles
  • 250g halloumi, cut into 12 slices
  • Bunch of basil, leaves only, roughly torn
  • Bunch of mint, leaves only, roughly torn
  • 3 tbsp toasted pine nuts
  • 14 pitted black olives
  • 4 large handfuls of rocket
  • 1 lemon, cut into wedges
  • Drizzle of olive oil, to serve

Method

  • Cook the prawns, watermelon and halloumi separately using a hot griddle pan.
  • The prawns will need around 2ó minutes on each side. Cook the prawns first, making sure they are totally pink all the way through, then the
  • watermelon, and finally the halloumi, so it remains warm when you serve the salad.
  • When you have cooked the prawns, watermelon and halloumi, toss them together in a bowl with the basil, mint, pine nuts, olives and rocket.
  • Serve with the lemon wedges and a glug of olive oil.

Recipe taken from Cooking for Family & Friends by Joe Wicks. Out now (Bluebird)

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