Prep
6 min
Total
10 min
Serves
4
INGREDIENTS
- 8 fingers halloumi
- 8 slices prosciutto
- 2 cups baby rocket
- 1/2 sliced paper thin cantalope
- 1 tbsp puffed quinoa
- 1/2 juiced lemon
- 3 tbsp olive oil
- 1 pinch flaky salt
- 4 twists black pepper
METHOD
Method
- Pre heat grill to smoke point 500 degrees.
- On a large platter, layer rocket and cantaloupe ribbons.
- Wrap halloumi in prosciutto and grill for 1-2 minutes per side, remove and top salad.
- Sprinkle with puffed quinoa, dress with olive oil and lemon juice
- Season and serve.