Search

Griddled halloumi and watermelon salad

(7 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Griddled halloumi and watermelon salad
Griddled halloumi and watermelon salad
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This savoury and refreshing salad contains an unusual combination of juicy watermelon and salty halloumi but trust us it works! It is the perfect light salad for a warm day when you would rather be outside enjoying the sunshine than slaving away in the kitchen. It only takes 20 minutes to prepare and cook this gorgeous dish so you will be outside enjoying your lunch in no time. Halloumi is a firm and salty cheese which makes it perfect for slicing and griddling. When paired with the refreshing taste of watermelon you have an unusual but delicious match

Ingredients

  • x 1.5kg watermelon
  • 4tbsp extra virgin olive oil
  • 1tbsp balsamic vinegar
  • 250g halloumi  
  • 150g Mixed baby leaf salad leaves
  • 1tbsp fresh basil, finely sliced
  • Edible flowers, optional

Try to serve the halloumi hot as it is a quite rubbery cheese which is accentuated when it cools

Method

  1. Remove the rind and pips from the watermelon, and cut into 2.5cm cubes. Mix 3tbsp of olive oil and the balsamic vinegar together and season with salt and pepper.
  2. Cut the halloumi lengthways into eight slices and toss in the remaining 1tbsp olive oil. Place a griddle pan over a medium heat and cook each slice for 30-60 seconds on each side, or until there are golden brown griddle marks on each side.
  3. To serve divide the salad leave between four plates, scatter with watermelon cubes and top each salad with 2 slices of halloumi. Drizzle over the dressing, add a few slices of basil leaves and some edible flowers.

Your rating

Average rating

  • 3
(7 ratings)

Your comments

comments powered by Disqus

FREE Newsletter