Summer Salad with Watermelon, Halloumi, Olives and Croutons
Preparation time 15 minutes
Ingredients for 2 portions
10 cherry tomatoes cut in half
50gr. un seed olives
50gr. fresh mint leafs
2 slice of Village bread
- Cut bread in cubes, drizzled with olive oil kai season with oregano, and bake in at 160c or until dry.
- Cut halloumi in small cubes, and sauté in non-stick pan without oil.
- With parisienne tool cut watermelon in small balls shape.
- Mix all the ingredients and served.
Lecturer/Instructor at Intercollege Culinary Arts
National Chefs Teams Director