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Grilled halloumi slices with golden char marks arranged over cubed watermelon, mint, and arugula on a white platter

Charred Halloumi and Watermelon Salad with Fresh Mint

A quick summer salad of charred halloumi, cold watermelon, mint, and a lime dressing, ready in about 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 250 g Halloumi cheese sliced into 1 cm slabs
  • 600 g Watermelon cubed, patted dry
  • 60 g Arugula or baby spinach
  • 1/4 Red onion small; thinly sliced
  • 15 g Fresh mint leaves roughly torn
  • 3 tbsp Extra virgin olive oil divided, for pan and dressing
  • 1 Lime juiced
  • 1 tsp Honey optional
  • 1 pinch Black pepper
  • 1 pinch Flaky sea salt halloumi is already salty, use sparingly

Method
 

Prep the Salad
  1. Cut the watermelon into 2.5 cm cubes and pat dry with paper towels to remove excess moisture.
  2. Slice the halloumi into 1 cm thick slabs, about 8 pieces from a 250 g block.
  3. Thinly slice the red onion and pick the mint leaves.
Grill the Halloumi
  1. Heat a grill pan or skillet over medium-high heat for 2 minutes, until hot but not smoking.
  2. Brush the halloumi slices lightly with 1 tbsp olive oil and lay them in the pan.
  3. Cook for 2 to 3 minutes per side, until deep golden grill marks form and the cheese is soft in the middle. Move it to a plate right away, since it firms up fast once off the heat.
Assemble the Salad
  1. Spread the arugula on a large platter and scatter the watermelon and red onion over the top.
  2. Lay the warm halloumi slices over the salad while they're still warm.
  3. Whisk the lime juice, remaining 2 tbsp olive oil, and honey in a small bowl, then drizzle over the salad.
  4. Scatter the mint leaves, add a pinch of black pepper and flaky salt, and serve right away.

Notes

  • Pat watermelon dry before plating so juices don't pool under the halloumi.
  • Sear halloumi 2 to 3 minutes per side, no longer, or it turns tough.
  • Assemble the salad right before serving since watermelon softens once cut.
  • Use flaky salt sparingly since halloumi is already salty on its own.