Ingredients
Serves 4 – 6
• 6 cups cubed Watermelon
• ½ cup Baby Spinach Leaves
• ½ cup Cherry Tomatos (halved)
• 1 small Red Onion (sliced)
• ¼ cup Balsamic Vinegar
• 4-6 slices of Haloumi Cheese (cut in bit sizes pieces)
• 2-3 tbls Pine Nuts
• ¼ cup Extra-Virgin Olive Oil
• ¼ chopped fresh mint
• Coconut Oil to panfry Haloumi (or Extra Virgin Olive Oil)
• extra mint sprigs for garnish
• Salt/Pepper to taste
• 2-3 drops Lime Essential Oil (dōTERRA only – Available HERE)
Method
- In a small bowl, combine the vinegar, salt, pepper andlime essential oil, whisk until salt is dissolved. Slowly whisk in the olive oil. Add in the chopped mint, taste, and adjust seasonings.
- In a large bowl, combine all ingredients
- Pan fry Haloumi slices in small amount of coconut oil or extra virgin olive oil until slightly melted and golden
- Top onto salad
- Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
TZ's Tips
• Add grilled chicken breast pieces
• Switch Haloumi for 2-3 tblscrumbled Feta Cheese
• Can be refrigerated, lasts couple of days in airtight container
• A summer BBQ winner