Joe Wicks: Grilled prawn & halloumi salad

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)