Breville Test Kitchen
Prosciutto Wrapped Halloumi and Watermelon Salad
Grilled halloumi wrapped in crispy prosciutto makes a deliciously simple topper for this fresh summery watermelon salad. Aside from being a great topping, the wrapped halloumi can be served on its own as finger food.
the Smart Oven® Air Fryer Pro
25 mins total time
15 mins active time
Easy
Serves 2
Ingredients
Measurements:
1 Persian cucumber
2 vine-ripened tomatoes
1½ lb watermelonrind removed
8 basil leaves
¼ cup (1½ oz) sliced kalamata olives
¼ cup chopped chives
½ tsp sea saltplus extra to season
8 oz halloumi
5 thin slices prosciutto
Freshly ground black pepperto season
For the dressing
1 tbsp balsamic vinegar
1½ tbsp extra-virgin olive oil
Instructions
- 1Peel the cucumber, cut in half lengthwise and into pieces. Place in a large bowl. Remove the core from the tomatoes and coarsely chop. Add to the bowl.
- 2Cut the watermelon into large pieces, add to the bowl. Tear the basil into the bowl. Add the olives, chives and salt and toss.
- 3For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top.
- 4Cut the halloumi into 5 slices, then cut each slice in half lengthwise. Cut each piece of prosciutto in half crosswise. Place a piece of halloumi at one end of the prosciutto and wrap to enclose, place on the rack.
- 5Insert the wire rack into position 2. Place the pan in the oven. Set the oven to Broil, High, for 7 minutes and press Start. Meanwhile, make the dressing.
- 6Whisk the balsamic and oil together and set aside.
- 7The prosciutto and halloumi should be golden. If not, broil it a little longer.
- 8Place the salad in a serving bowl, top with the wrapped halloumi. Lightly season with salt, drizzle with the dressing and serve.
