Watermelon and haloumi salad

Delight in the refreshing blend of juicy watermelon and salty haloumi in this vibrant summer salad. Perfect balance of flavors and textures.

Ingredients:

• Vegetable oil, for frying
• 280g haloumi cheese, cut into 1-inch cubes
• 1/2 small seedless watermelon, cubed (about 6 cups)
• 6 tender inner celery stalks, leaves and hearts, thinly sliced
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil

Instructions:

1. 1. In a small saucepan, heat vegetable oil until it reaches 180 °C. Cook the cheese until it turns golden brown, around 30 to 45 seconds, make sure to turn it frequently. Transfer the cheese to paper towels to soak up excess oil.
2. 2. Right before serving, mix the cheese with the watermelon and celery in a large bowl. Pour the balsamic vinegar and olive oil over the mixture.

Summary:

• Calories: 2969 kcal
• Fat: 292 g
• Protein: 44 g
• Carbs: 53 g
• Potassium: 1258 mg
• Magnesium: 122 mg