There have been lots of recipes going around for watermelon salads - lots of different combinations - some with feta, some with prawns, I was a little sceptical about having watermelon served alongside meat, but after trying it last night I am a convert!! It was lovely, so light and refreshing - and it looked so festive too!!
So to the sound of Christmas carols in the air (we live by a big hospital that has Christmas carols and fireworks every year - which we can see and hear without even leaving home!!!) we had this lovely red and green salad.
Marinated Lamb Chops with Watermelon, Haloumi and Mint Salad
Adapted form a recipe found in Woolworth's Fresh magazine dated August 2009
1/4 cup olive oil
4 cloves crushed garlic
4 tbs red wine vinegar
3 tbs finely chopped fresh rosemary
freshly ground black pepper
8 lamb steak/chops
Place all the marinade ingredients into a large ziploc bag. Marinade for at least 30 minutes, longer if possible.
1 tbs chopped capers
juice of 1 lemon (approx 2 1/2 tbs)
1/2 cup of mint leaves, shredded/torn into large pieces
salt and freshly ground black pepper
3 tbs olive oil
250g haloumi cheese
1kg seedles watermelon, cut into large cubes
1/4 red onion, finely sliced
Combine the capers, lemon juice, mint, salt and pepper and olive oil in a large screw top jar. Shake to combine.
Place the cut watermelon pieces and red onion in a large bowl.
In a frypan over medium high heat cook the haloumi until golden on both sides (approx 2 minutes each side). Add the haloumi to the watermelon, then pour over the dressing, toss to combine.
BBQ the lamb chops over medium high heat for 3 minutes each side (or until cooked to your liking).
Serve lamb chops with watermelon salad.
How festive does that look? It is an absolutely beautiful meal to have on a hot summer's night!!
Dinner over, kids out playing in the backyard, and then the fireworks lit up the night sky! Can you ask for anything better?