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Halloumi and Watermelon Salad with Mint and Pomegranate
A refreshing and vibrant salad that perfectly balances the salty, squeaky texture of grilled halloumi with the sweet juiciness of watermelon, enhanced by the coolness of mint and the tart burst of pomegranate seeds.
ð§ ææ
- 250 g Halloumi cheese(sliced into 1cm thick pieces)
- 500 g Seedless watermelon(cubed)
- 1/2 cup Fresh mint leaves(chopped)
- 1/4 cup Pomegranate seeds
- 1/4 small Red onion(thinly sliced)
- 3 tbsp Extra virgin olive oil
- 1 tbsp Lemon juice
- 1 tbsp Balsamic glaze(optional, for drizzling)
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Grill or pan-fry the halloumi slices over medium-high heat for 2-3 minutes per side, until golden brown and slightly softened. Set aside to cool slightly.
ð¡ ããã®ã³ã: Ensure the pan is hot before adding halloumi to get a good sear. - 2
In a large bowl, gently combine the cubed watermelon, chopped mint, pomegranate seeds, and thinly sliced red onion.
- 3
Whisk together the extra virgin olive oil and lemon juice in a small bowl to make the dressing. Season with black pepper.
- 4
Arrange the grilled halloumi slices over the watermelon mixture. Drizzle with the lemon-olive oil dressing.
- 5
If desired, finish with a drizzle of balsamic glaze. Serve immediately.
ð¡ ããã®ã³ã
- âFor best results, use a good quality, firm watermelon.
- âAdjust the amount of mint and pomegranate to your preference.
- âIf you don't have halloumi, feta can be a substitute, though the texture will be different.
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- Add a handful of arugula or baby spinach for extra greens.
- Incorporate toasted pine nuts or pistachios for added crunch.
- A pinch of dried oregano can add another layer of Cypriot flavor.