Starters
Greek
GreekHalloumi and Watermelon Salad
A sweet-salty summer salad of griddled halloumi and chilled watermelon, three ways. The ultimate adds a pomegranate-molasses dressing, fresh herbs and dukkah crunch.
Vegetarian
Gluten-free
Nut-free
Better version
Mint, red onion and a honey-lime dressing with feta crumble.
Per serving£3.25
Total cost£6.50
Time20 min
Ingredients for 2
- Salad
- 225 g halloumi , thickly sliced
- 450 g watermelon , cubed and chilled
- 1 red onion , thinly sliced
- 40 g feta , crumbled
- 10 g fresh mint , leaves picked
- Dressing
- 2 tbsp extra virgin olive oil
- 1 tsp runny honey
- 1 lime , juiced
Method
- Whisk the olive oil, honey and lime juice into a dressing and set aside.
- Griddle the halloumi for 2 to 3 minutes each side until golden and caramelised.
- Scatter the watermelon, red onion and mint over a platter.
- Top with the warm halloumi and crumbled feta.
- Drizzle with the honey-lime dressing and serve at once.
Equipment
- griddle pan
- small bowl
The three ways, side by side
Budget
Halloumi, watermelon and a squeeze of lemon.
Better
Mint, red onion and a honey-lime dressing with feta crumble.
Ultimate
Pomegranate-molasses dressing, dukkah crust on the halloumi, fresh herbs and toasted seeds.
