Charred Halloumi Salad with Watermelon, Mint and Honey-Lime Dressing

⏱ 20 min · Serves 2

Squeaky, golden-edged halloumi against cool sweet watermelon, with lots of fresh mint and a sharp honey-lime dressing. It takes 20 minutes, needs no oven, and tastes like a very good holiday lunch.

Per serving: 655 kcal · 26.0g protein · 27.0g carbs · 51.0g fat

Ingredients

• 225g block halloumi, patted dry and sliced into 1cm slabs
• 1 tbsp olive oil, for frying
• 400g watermelon, peeled and cut into 2cm cubes (about 3 cups)
• 1/2 cucumber, halved lengthways and sliced on the diagonal
• 60g rocket or baby leaves
• 1 small handful mint leaves, torn
• 1/2 small red onion, very thinly sliced
• 2 tbsp toasted pistachios or flaked almonds, roughly chopped
• Juice of 1 lime (about 2 tbsp)
• 2 tbsp extra virgin olive oil
• 1 tsp runny honey
• 1/2 tsp Dijon mustard
• Black pepper, to taste
• Pinch of chilli flakes (optional)

Method

1. Soak the sliced red onion in cold water for 10 minutes while you prep everything else, then drain — this takes the harsh bite out.
2. Whisk the lime juice, extra virgin olive oil, honey, Dijon, a good grind of black pepper and the chilli flakes, if using, in a small bowl. Don't add salt — the halloumi brings plenty.
3. Pat the halloumi slices very dry with kitchen paper (this is the secret to a proper golden crust).
4. Heat the 1 tbsp olive oil in a non-stick frying pan over medium-high heat. Fry the halloumi for 2 minutes per side until deep golden and crisp at the edges. Don't move it around while it colours.
5. In a large bowl, toss the rocket, cucumber, drained onion and most of the mint with half the dressing.
6. Spread onto a platter, scatter over the watermelon cubes, then lay the hot halloumi on top.
7. Drizzle with the remaining dressing, scatter with pistachios and the rest of the mint, and serve immediately while the cheese is still warm and squeaky.