Grilled halloumi and watermelon salad is all about contrast: warm, golden cheese against cool fruit, crisp cucumber and peppery leaves. A lime dressing brings the sweet and salty flavours together, while fresh mint makes each mouthful feel bright. It is a simple combination, but a little attention to timing makes a difference. Prepare the fruit and vegetables first, then cook the halloumi when you are ready to sit down, so it reaches the table with browned edges and a soft middle.
This recipe uses a griddle pan, so you can make it indoors without lighting a barbecue. Serve it as a light lunch for two with wholemeal pitta, or share it between four as a side dish. Keep the watermelon in generous chunks and arrange everything on a wide platter: the ingredients will hold their shape better than they would in a crowded bowl.
Ingredients
Serves: 2 as a light main meal or 4 as a side. Preparation: about 20 minutes. Cooking: 5–8 minutes.
- 225g halloumi, drained
- 600g watermelon flesh, weighed without the rind
- Half a large cucumber, about 150g
- 60g rocket
- 2 spring onions, trimmed and finely sliced
- A small handful of fresh mint leaves, about 10g
- 1 teaspoon olive oil, for brushing the cheese
- 2 wholemeal pittas, to serve, optional
For the dressing
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lime juice, plus extra to taste
- Half a teaspoon runny honey, optional
- Freshly ground black pepper
Halloumi supplies plenty of seasoning, so leave additional salt out at the start. Taste a forkful of the finished salad before deciding whether it needs anything else. The honey is optional: particularly sweet watermelon may provide all the sweetness you want, while a sharper piece of fruit might benefit from a little honey in the dressing.
Method
- Cut the watermelon. Wash the outside before cutting into it, then remove the rind. Cut the flesh into roughly 3cm pieces and remove any large black seeds. Put the pieces in a colander over a bowl while you prepare the other ingredients. Let excess juice drain naturally without pressing the fruit.
- Prepare the vegetables. Wash the cucumber and cut it into chunky half-moons. If its centre is very watery, scrape out some of the seeds with a teaspoon first. Wash the rocket and mint, then dry them thoroughly. Keep small mint leaves whole and tear larger ones just before serving.
- Mix the dressing. Whisk together the tablespoon of olive oil, lime juice, optional honey and a few grinds of black pepper. Taste with a piece of watermelon to judge the balance. Add another small squeeze of lime if you would like a sharper finish.
- Arrange the base. Spread the rocket across a wide platter or two dinner plates. Add the watermelon, cucumber and spring onions, distributing them loosely rather than piling everything in the centre. Set aside away from the warm hob while you cook the halloumi.
- Prepare the cheese. Pat the drained halloumi thoroughly dry with kitchen paper. Cut into slices about 1cm thick and brush both sides lightly with the teaspoon of olive oil. Heat a griddle pan over a medium-high heat until hot. Have a spatula and clean plate ready.
- Grill the halloumi. Place the slices in the pan with space between them. Cook for about 2–3 minutes until golden underneath, then turn carefully and cook for another 1–2 minutes. Work in batches if your pan is small. The cheese should have browned edges and a softened centre; adjust the heat if it colours too quickly.
- Finish the salad. Spoon the dressing over the fruit and vegetables, then add the warm cheese and mint. Serve straight away, with warmed wholemeal pitta if using. Offer extra lime wedges for anyone who enjoys a little more sharpness.
Small details that improve the texture
Start with dry halloumi and a hot pan
Surface moisture makes it harder for the cheese to brown promptly. Drying it well means you can develop colour without leaving it in the pan for too long. Once the slices are cooking, resist moving them constantly. Give the underside time to form a golden surface before turning. If a slice catches, wait briefly, then gently ease the spatula underneath it.
A griddle gives attractive lines, but a heavy frying pan works too. Use the same light coating of oil and look for golden patches across the surface. Avoid crowding either type of pan, as this makes the cheese harder to turn and can cool the cooking surface.
Keep the fruit cool and the leaves dry
Chilled watermelon gives the clearest contrast with warm halloumi. Keep the cut fruit refrigerated until you start assembling if your kitchen is warm. Dry leaves matter too: water clinging to rocket dilutes the dressing and makes the finished salad wetter than it needs to be.
Dress just before serving
Watermelon naturally releases juice after cutting. Draining it briefly helps, but the salad will still become softer as it stands. Add the dressing at the end and use a gentle lifting motion if you want to mix everything. There is no need for vigorous tossing, which can break the fruit and squash the leaves.
Serving ideas and simple variations
Wholemeal pitta makes an easy accompaniment for lunch. For a more substantial dinner, serve the salad with boiled new potatoes and chopped parsley. Keep other dishes fairly simple so the combination of sweet fruit, salty cheese and sharp lime remains clear.
- Milder leaves: replace the rocket with baby spinach or soft lettuce leaves.
- A different herb: swap half the mint for fresh basil, tearing it just before serving.
- Gentle heat: add a little finely chopped red chilli, tasting a small piece first to judge its strength.
- Extra crunch: scatter over a tablespoon of unsalted pumpkin seeds at the table.
- Lemon dressing: use lemon juice instead of lime, starting with the same quantity and adjusting after tasting.
Preparing ahead and storing leftovers
You can cut the watermelon and cucumber and mix the dressing earlier in the day. Refrigerate them in separate covered containers, keeping washed, dried leaves separate as well. Drain any collected fruit juice before assembling, and cook the cheese at the last moment for the best texture.
Refrigerate leftovers promptly in a covered container and eat within two days, following any shorter storage instructions on the halloumi packaging. Dressed leaves will soften, so storing unused components separately gives a better result. Cooked halloumi becomes firmer when cold; slice it into smaller pieces if you prefer. Refresh leftover fruit and vegetables with fresh leaves and a squeeze of lime before serving.
