Watermelon and Grilled Halloumi Salad with Mint Dressing
This watermelon and grilled halloumi salad is a winning combination of refreshing watermelon and briny savory halloumi cheese making it a perfect summertime dish. Slices of halloumi cheese are grilled until crispy on the outside and slightly melty inside. Delish!
Servings: 3
Ingredients
For the salad
- 2 cups watermelon 1 -inch cubes
- 2 cups of mixed hearty greens such as arugula, kale and/or spinach can also be used
- ⅛ cup thinly sliced red onions
- 4-5 ounces Halloumi cheese
- 2 Tablespoons olive oil
- ½ avocado cubed (optional)
- Pickled Fennel (optional) ;Click Here for Pickled Fennel Recipe
- Sea salt
Fresh Mint Dressing
- 3 Tablespoons olive oil
- ½ bunch fresh mint
- 2 Tablespoons honey
- 2 Tablespoons champagne/pear-infused/white wine vinegar
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- ¼ teaspoon pepper
- ¼ teaspoon salt
Instructions
- Make the Mint Dressing. Read the above section: How to Make Mint Dressing. I recommend making the entire dressing recipe and saving leftovers in a sealed container in the refrigerator; bring to room temperature prior to serving.
- Grill the Halloumi Cheese. Preheat a grill or grill pan to high heat. Slice the halloumi into ½-inch-thick planks. Using your hands, rub both sides with olive oil. Place the cheese on the hot grill, reducing the heat to medium. Grill for 1 to 2 minutes then flip. Grill for another 1-2 minutes and flip until well-charred. Remove from the grill, placing on a serving platter and drizzle with mint dressing.
- Assemble the Salad. Place the arugula, watermelon, onion, pickled fennel and avocado in a serving bowl. Toss with the mint dressing, reserving some to pass and drizzle over the grilled cheese. Pass the salad and the platter of halloumi cheese individually, allowing your guest to top their salad with a grilled cheese “plank”. Drizzle with reserved vinaigrette and enjoy! Serve while the cheese is still warm.
Notes
You can make this indoors inside using a ridged grill pan.