Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Flatbread with watermelon panzanella, halloumi and sumac dressing
Serves 4 Starters and mains
Ingredients
- 500g halloumi, cut into large dice
- 4 flatbreads
- 2tbsp extra virgin olive oil
- basil leaves, to garnish
For the panzanella
- 1 slice of day-old country bread
- 1tbsp extra virgin olive oil
- 400g watermelon, flesh removed and cut into chunks
- 4 ripe tomatoes, cut into chunks
- 1 small red onion, halved and thinly sliced
- ½ cucumber, deseeded and cut into chunks
- 2tbsp capers
For the dressing
- 130ml olive oil
- juice of ½ lemon
- 1tbsp sumac
- 1tsp caster sugar
- 1 garlic clove, crushed
- 1tsp chopped young thyme leaves
Method
Preheat the oven to 190°C/ 375°F/Gas 5. To make the panzanella, brush both sides of the bread with the oil and bake for 5-8 minutes, until lightly golden and crisp. Remove from the oven and set aside. Turn the oven down to a low heat.
In a large bowl, combine the watermelon, tomato, onion, cucumber and capers.
To make the dressing, whisk all the ingredients together and season. Pour the dressing over the watermelon mixture. Break the toasted bread into small pieces and toss through the salad.
Heat a large frying pan over a medium heat. Add the halloumi and cook 2-3 minutes, carefully turning once, until golden all over.
Meanwhile, drizzle the flatbreads with oil and warm in the oven. Top each flatbread with the panzanella and halloumi, garnish with basil leaves and serve immediately.
Advertisement