Watermelon Roasted Halloumi Salad with Mint

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This refreshing Watermelon Halloumi Salad with Mint is easy to make and perfect for summer.

It is fresh and light and the sweet, ripe watermelon  combined with halloumi cheese and fresh mint is simply dressed with olive oil.

Watermelon and halloumi is one of the best pairings all Cypriots have been enjoying for centuries. 

I always choose the old varieties of watermelons with seeds.  I find that the seedless watermelons are less sweet and flavourless.

It just takes a few minutes to remove the seeds but it is worth the effort as you will be compensated by its delicious taste.

Halloumi as you know is a quite salty cheese and it pairs well with something sweet.  In Cyprus during the summer we always pair Watermelon with halloumi, so when I made this salad I served it with Tyropita me Maratho, a cheese pie with fennel.

Halloumi has mint inside the cheese, so it felt very natural to add more fresh mint in the salad.

You can grill the halloumi on a cast iron grill or fry it in a non-stick frying pan or grill it over charcoal.  If you are grilling it over charcoal, there is no need to add the extra drizzle of olive oil.

The combination was heavenly; each bite was simultaneously sweet, salty, spicy, minty but mostly refreshing and delicious.

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Watermelon Roasted Halloumi Salad with Mint

Yield: 4

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

This Watermelon and roasted Halloumi Salad with mint, is easy to make and perfect for summer as it is light and refreshing.

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Ingredients

• 1 kilo (2.20 lbs) watermelon
• 1 small red onion, sliced
• ½ cup fresh mint, finely chopped
• A drizzle of olive oil
• 4 slices halloumi, grilled or fried
• A pinch of salt and freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

In a cast iron grill pan or non-stick frying pan add the olive oil and fry or grill the halloumi.

Set aside to cool.

Remove the seeds from the watermelon and cut it into small cubes.

Combine all the ingredients together.

Drizzle with olive oil and season with salt and pepper.

Refrigerate before serving.

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Kopiaste and Kali Orexi!

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