Grilled Halloumi Salad
Golden, squeaky grilled halloumi over a bed of watermelon, arugula, mint, and toasted pine nuts with a honey-lime dressing.
Details
Ingredients
- 8 oz halloumi cheese, sliced 1/3-inch thick
- 4 cups baby arugula
- 2 cups watermelon, cubed
- 1/4 cup fresh mint leaves
- 3 tbsp pine nuts, toasted
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1 lime, juiced
- Pinch of red pepper flakes
- Salt and pepper to taste
Instructions
- 1
Whisk olive oil, honey, lime juice, and red pepper flakes for the dressing.
- 2
Heat a grill pan over high heat. Grill halloumi slices for 1-2 minutes per side until golden grill marks appear.
- 3
Arrange arugula on a platter. Scatter watermelon cubes and mint leaves over the top.
- 4
Place grilled halloumi on the salad.
- 5
Drizzle with dressing and top with toasted pine nuts.
About This Recipe
Hailing from the sunny shores of Cyprus, halloumi cheese is the star of this vibrant Mediterranean-inspired salad, a testament to simple ingredients coming together for maximum flavour and texture. What makes halloumi so special is its unique high melting point, allowing it to be grilled or fried to a golden, delightfully squeaky crust while maintaining its firm interior. Here, the salty, savory halloumi is perfectly balanced by the sweet, hydrating crunch of fresh watermelon, the peppery bite of arugula, and the aromatic lift of fresh mint. The key technique lies in achieving that perfect sear on the halloumi without overcooking, ensuring it remains tender. A simple honey-lime dressing, kissed with red pepper flakes, ties all the elements together, offering a bright, zesty counterpoint. While delightful as a light lunch, this salad also shines as an elegant appetizer, particularly refreshing on a warm day. Common variations might include swapping watermelon for grilled peaches or figs, or using pecans instead of pine nuts for a different nutty note.
Tips & Tricks
- • To achieve a beautiful golden crust on your halloumi, ensure your grill or pan is medium-hot and well-oiled. Cook for 2-3 minutes per side without moving it too much, allowing a crust to form.
- • For a delightful variation, swap the watermelon for ripe grilled peaches or nectarines when in season. Their sweetness and slight char will complement the salty halloumi beautifully.
- • Prepare the dressing and toast the pine nuts up to a day in advance. Slice the halloumi and cube the watermelon just before assembly to ensure freshness and prevent the arugula from wilting.
- • Serve this salad immediately after grilling the halloumi, as its texture is best when warm. It pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light rosé.
Nutrition Facts
Per serving (approximate)