Watermelon & Haloumi

with savoury granola

This beautiful combination of textures and gentle flavours definitely feels fresh and festive. The watermelon can be served fresh, or alternatively cut into thick wedges and grilled briefly on each side which caramelises the sugars and gives that extra depth of flavour. Haloumi is the perfect partner for watermelon as the flavour isn’t overpowering (and when is haloumi not a good idea?). The savoury granola adds an awesome crunch to the mix, and being a combination of pumpkin seeds, sunflower seeds, almonds and buckwheat, it provides a whole lot of nutrients into the mix as well.  This dish is a definite crowd pleaser, it looks beautiful and makes you look like a sophisticated culinary genius.




Smoked paprika

Olive oil

Watermelon, sliced

Nectarines, sliced

Haloumi, sliced



1/2 cup The Wholefood Pantry Pepitas

1/2 cup The Wholefood Pantry Sunflower Kernels 

½ cup The Wholefood Pantry Pesticide Free Almonds

½ cup The Wholefood Pantry Buckwheat kernels

Pinch The Wholefood Pantry Pink Himalayan Crystal Salt

  1. Preheat oven to 180C
  2. To make the Savoury Granola, heat olive oil in a sauce-pan over a high heat, add a handful of buckwheat kernels and allow to cook away for a while until golden and crunchy. 
  3. Prepare a baking tray and add your buckwheat kernels, pepitas, sunflower seeds and almonds, sprinkle with spices and maple and stir until evenly coated. Spread out and bake for 15-20 minutes. Shake your tray half way through to make sure nothing sticks or burns.
  4. Once finished, allow to cool completely. 
  5. Place your griddle over a high heat and grill your haloumi on both sides, at this stage you can also grill your fruit too.
  6. Enjoy!