Joe Wicks: Grilled prawn & halloumi saladNovember 17, 2017
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
- 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
- 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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