Halloumi and Watermelon Salad
Salty fried halloumi against cold sweet watermelon should not work as well as it does. It is a combination that sounds wrong written down and then makes complete sense the moment you eat it. Fifteen minutes, one pan, and barely any cooking to speak of.
Matt and I are both into spicy food, so there is a decent pinch of chilli flakes through the dressing here. If that is not your thing, leave them out and add a little more lemon instead. The mint is not negotiable though, because it is what ties the cheese and the fruit together.
Get the pan properly hot before the halloumi goes anywhere near it. You want a dark golden crust on both sides and a soft squeaky middle, which takes about two minutes a side and no fiddling in between. Slice it thickly, as thin slices turn rubbery the moment they cool.
Put this together at the last minute so the watermelon stays cold against the warm cheese, which is really the whole point of it. It serves four as a light lunch or six alongside something off the barbecue. Leftovers are fine in the fridge, though the halloumi is never quite as good again.
Halloumi and Watermelon Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Serves: 4 people
Serving size: 326g
Calories per serving: 376
Fat per serving: 27.3g
Ingredients
- 250g halloumi, cut into thick slices
- 800g watermelon, peeled and cut into large cubes
- 100g rocket
- Small bunch of fresh mint (leaves picked)
- 3 tbsp olive oil
- 1 lemon, juiced
- 1/2 tsp chilli flakes
- Salt and black pepper to season
Method
- Whisk the olive oil, lemon juice and chilli flakes together in a small bowl with a pinch of salt and black pepper. Set the dressing aside while you cook the cheese.
- Pat the halloumi slices dry with kitchen paper. Heat a dry frying pan over a medium-high heat until it is properly hot, with no oil in it at all.
- Lay the halloumi in the pan and cook for about 2 minutes on each side, until a dark golden crust has formed. Do not move it around while it is colouring.
- Scatter the rocket over a large platter and pile the watermelon cubes over the top. Tear most of the mint leaves and scatter them through the salad.
- Lay the hot halloumi over the top, spoon the dressing over everything and finish with the last of the mint. Serve straight away, while the cheese is still warm.
