• 250g watermelon - cut into thick slices
  • 2 oranges - in segments
  • 250g halloumi - in 1cm slices
  • 10g fresh mint leaves - roughly torn
  • 80g bag peashoot and baby leaf salad
  • 2tbsp pomegranate molassses
  • Handful chopped pistachio or pine nuts to serve


  1. 1

    Cut and segment the watermelon and oranges, wash and drain the salad leaves 

  2. 2

    Add the slices of halloumi to a dry pan over a low heat, cook for about 2 minutes, or until they start to brown, then flip them over and do the same on the other side

  3. 3

    Place the leaves on a plate and top with the halloumi, watermelon and the orange segments.

  4. 4

    Top this off with some fresh torn mint leaves, a drizzle of pomegranate molasses, and a handful of chopped nuts.

Nutritional Details

Each serving provides
  • Energy 1323kj 316kcal 16%
  • Fat 17.0g 24%
  • Saturates 11.0g 55%
  • Sugars 20.0g 22%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 502kj/120kcal

Each serving provides

20.0g carbohydrate 1.7g fibre 17.0g protein Two of your 5 a day

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