Grilled Halloumi Cheese with Watermelon Recipe

Ben Carraoli

Grilled Halloumi Cheese with Watermelon Recipe

I just finished making this salad, and I have to say, it's a game-changer for summer meals. The salty, charred halloumi combined with sweet, juicy watermelon is an incredible flavor pairing. It's so light yet completely satisfying, making it perfect for a quick lunch or a beautiful appetizer for guests.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Salad

Calories: 300

Ingredients Method

Ingredients

For the Salad:
8 oz halloumi cheese sliced into ½-inch thick pieces - This semi-hard cheese is key, as its high melting point allows it to grill beautifully without falling apart.
3 cups watermelon cubed or cut into triangles - Choose a ripe, seedless watermelon for the best sweet and juicy flavor.
1 cup arugula or baby spinach - Arugula adds a peppery bite that contrasts nicely with the other flavors.
½ red onion thinly sliced - Soaking the onion slices in cold water for 10 minutes can mellow their sharp flavor.
¼ cup fresh mint leaves roughly chopped - This adds a burst of refreshing coolness to the salad.
¼ cup pistachios or walnuts toasted - Toasting the nuts brings out their deep, earthy flavor and adds a satisfying crunch.
For the Dressing:
2 tbsp olive oil - Use a good quality extra virgin olive oil for a richer taste.
1 tbsp balsamic glaze - This provides a tangy sweetness that complements both the cheese and the fruit.
1 tsp honey optional - A touch of honey can enhance the dressing's sweetness if desired.
Juice of ½ lime - The citrus brightens all the flavors and adds a zesty finish.
Salt and pepper to taste - Season lightly as the halloumi is already quite salty.

Method

First, heat a grill pan or an outdoor grill over medium-high heat. While it’s heating, slice your halloumi cheese. Lightly oil the grill grates to prevent the cheese from sticking. Place the halloumi slices on the hot grill and cook for 2-3 minutes per side until you see beautiful golden-brown grill marks and the cheese is slightly softened. Once grilled, remove it from the heat and set it aside.
Now for the fun part. On a large platter or in a big salad bowl, start by arranging the bed of arugula or baby spinach. Add the cubed watermelon, thinly sliced red onion, and the grilled halloumi slices. Gently toss the components together or arrange them artfully on the platter for a more dramatic presentation. The mix of colors and shapes already looks incredible.
In a small bowl, whisk together the olive oil, balsamic glaze, lime juice, and optional honey. Season with a pinch of salt and pepper. Just before you're ready to serve, drizzle this tangy dressing over the salad. To finish, sprinkle the chopped fresh mint and toasted nuts over the top. This final touch adds an extra layer of flavor and texture that completes the dish.