Easy salad with halloumi balanced perfectly with sweet canary melon, salty prosciutto, peppery rocket and crunchy shaved fennel. A great refreshing salad to lift the summer vibes.
Cut the halloumi into thick slices and brush lightly with olive oil. Over medium-high heat, place the halloumi on a large fry pan or griddle pan to grill. Grill for 1-2 minutes or until golden brown and then flip over to fry the other side.
Remove prosciutto slices from packaging and pull apart to make smaller bite slices pieces.
Trim the top of the fennel, removing stalks and fronds. Cut fennel in half. Then place the cut side down on mandoline and shave fennel. Place shaved fennel into a bowl of cold water with a squeeze of lemon to reduce oxidation.
Cut canary melon in half lengthwise. Scoop out and discard seeds. Remove melon skin and cut into thin slices. Set aside for assembly.
Salad Dressing
Place all ingredients, olive oil, orange juice, lemon juice and seeded mustard in a mason jar and shake well.
Season with salt and pepper as required.
Assembly
In a mixing bowl, place arugula (rocket leaves) and shaved fennel together.
Add ½ of orange seeded mustard dressing and mix well.
Tumble rocket leaves and fennel onto a large platter.
Take pieces of prosciutto, loosely roll up and place them as scattered piles throughout the salad.
Add grilled halloumi on top of the rocket leaves.
Scatter sliced canary melon in between grilled halloumi.
To serve, drizzle the remainder of salad dressing on top of salad.
Notes
Other melon varieties will work with this salad as well if you can’t find canary melon. Try cantaloupe or honeydew melon.
Can prepare this salad in advance but assemble when you need to serve.