My my, it has been rather warm this week. There’s something about hot weather and sunshine which really makes me crave fruit and salads, so why not combine them both? This watermelon and halloumi salad was actually inspired by a similar version from my recent trip to Byron, but I’ve made a few tweaks to make it into my own easy, tasty dish perfect for lunch or a light dinner.
This recipe serves two, or you can easily double it up for dinner followed by leftovers for lunch the next day. Can we also just take a minute to appreciate how good melon is? I would quite happily eat a whole melon all on its own, but I guess that’s not a proper meal. Whatever.
Watermelon & Halloumi Salad Ingredients:
1 small watermelon
70-100g bag of rocket leaves
200-250g pack of halloumi cheese
1 red onion
2-3 sprigs of fresh mint leaves
50ml balsamic vinegar
50ml olive oil
1 teaspoon honey
Salt & pepper
Watermelon & Halloumi Salad Method:
1. Chop up the watermelon into small chunks, add to a bowl and set aside in the fridge.
2. Thinly slice the red onion and cucumber and add to a large salad bowl along with the rocket leaves. Finely chop the mint leaves and add to the bowl.
3. Slice the halloumi into thick slices and heat up a griddle pan. Once hot, add the halloumi slices and grill for a couple of minutes each side until golden brown.
4. Whilst waiting for the halloumi to cook, mix together the dressing for the salad. Whisk together the balsamic vinegar, olive oil and honey then add a pinch of salt and pepper to taste. Mix well and add around half of the dressing to the bowl with the salad.
5. Remove the halloumi slices from the grill and cut into smaller pieces, then add to the salad along with the watermelon. Use as much or as little watermelon as you like – sometimes the whole one can be a bit too much! Toss everything together to mix well and coat in the dressing.
6. Serve the salad and drizzle a little bit more dressing over each bowl, and top with a sprig of mint and a couple of extra watermelon pieces if desired.
And there you have it! This really is a very simple recipe which you can knock up in about 15 minutes, but it tastes amazing. The halloumi gives it a bit of substance so it doesn’t feel like you’re eating a side salad for dinner. It’s the perfect summer recipe, and it’s best enjoyed with a cold bottle of cider outside in the sunshine.
What are your favourite summer salad recipes?