Prosciutto Wrapped Halloumi and Watermelon Salad

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

+2 more appliances

Shop

25 mins total time

15 mins active time

Easy

Serves 2

Ingredients

Measurements:

1 Persian cucumber
2 vine-ripened tomatoes
1½ lb watermelon
rind removed
8 basil leaves
¼ cup (1½ oz) sliced kalamata olives
¼ cup chopped chives
½ tsp sea salt
plus extra to season
8 oz halloumi
5 thin slices prosciutto
Freshly ground black pepper
to 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.