Grilled Halloumi and Watermelon Salad

One of my personal favorites, especially during the warm summer months, is a refreshing salad that combines grilled halloumi cheese with juicy watermelon and fresh mint. This delightful dish is not only easy to make but also perfect for BBQs, offering a unique blend of flavors and textures that epitomize the essence of summer. Coming from Cyprus, I can tell you that the combination of halloumi and watermelon is a staple in our summer cuisine, cherished for its refreshing and satisfying qualities. Halloumi cheese, a semi-hard, unripened, brined cheese made from a mixture of goat's and sheep's milk, is a beloved ingredient in Cypriot cuisine. Known for its high melting point, halloumi is perfect for grilling or frying, which enhances its natural salty flavor and gives it a wonderfully crispy exterior while maintaining a soft and chewy interior. When paired with the sweet, juicy watermelon, the result is a harmonious contrast that’s both refreshing and indulgent. Watermelon, with its high water content, is the quintessential summer fruit. It’s hydrating, sweet, and a great source of vitamins A and C, making it an ideal ingredient for a summer salad. The cool, crisp texture of watermelon complements the warm, grilled halloumi perfectly, creating a balance that’s both refreshing and satisfying. Fresh mint adds a burst of flavor and aroma that elevates the entire dish. Mint’s cool, slightly sweet taste pairs beautifully with both the salty halloumi and the sweet watermelon, adding a layer of complexity to the salad. It’s also known for its digestive benefits, making it a great addition to a meal that might include heavier grilled foods at a BBQ. Arugula, also known as rocket, is a leafy green that brings a peppery bite to the salad. Its vibrant green leaves add color and a slight bitterness that balances the sweetness of the watermelon and the richness of the halloumi. Arugula is packed with nutrients, including vitamins K and C, folate, and calcium, making it a nutritious addition to this summer dish. Candied walnuts add a delightful crunch and a touch of sweetness to the salad. Coated in honey, cumin, and smoked paprika, these walnuts bring a hint of spice and a smoky flavor that complements the other ingredients beautifully. Nuts are also a good source of healthy fats, protein, and fiber, making this salad not only tasty but also nutritious. The dressing, a simple blend of olive oil, honey, balsamic vinegar, salt, and pepper, ties everything together. The sweetness of the honey and the tanginess of the balsamic vinegar enhance the flavors of the salad without overpowering them. Olive oil, a staple in Mediterranean cuisine, adds a smooth, rich texture and a subtle fruity flavor. This salad is not just a treat for the taste buds; it’s also visually stunning. The vibrant red of the watermelon, the golden brown of the grilled halloumi, the deep green of the arugula, and the specks of fresh mint create a beautiful, appetizing dish that’s sure to impress your guests. Whether you’re hosting a BBQ or simply looking for a refreshing meal to enjoy on a hot summer day, this halloumi and watermelon salad is a perfect choice. It’s quick to prepare, easy to assemble, and can be served as a side dish or a light main course. The combination of flavors and textures makes each bite a delightful experience. In Cyprus, enjoying halloumi with watermelon is more than just a meal; it’s a celebration of summer. It’s a dish that brings people together, whether around a BBQ grill or a family dining table, creating memories of sunny days and good times. I invite you to bring a taste of Cyprus to your table with this delicious and refreshing summer salad. Nutritional Information (per serving): Calories: 350 Protein: 15g Fat: 25g Saturated Fat: 10g Carbohydrates: 20g Fiber: 3g Sugar: 15g Sodium: 800mg Potassium: 600mg Vitamin A: 25% of the Daily Value (DV) Vitamin C: 30% of the DV Calcium: 35% of the DV Iron: 10% of the DV

Serves: 4-6

Preparation time: 15 minutes

Cooking time: 5 minutes

Ingredients:

- 300 grams (10.5 oz) watermelon

- 350 grams (12 oz) halloumi

- 300 grams (10.5 oz) arugula

- 50 grams (1.7 oz) walnuts

- 2 tablespoons honey

- 0.5 teaspoon cumin 

- 1 sprig fresh mint 

- 1 teaspoon smoked paprika 

- 2 tablespoons olive oil

- 1 tablespoon balsamic vinegar

- salt, pepper to taste 

Instructions:

1. In a pan over medium heat, add 1 tablespoon of honey, cumin, smoked paprika, salt, and pepper.

As the honey heats up, add walnuts and stir until nuts are evenly coated. Remove from heat immediately.

2. Cut watermelon into bite-sized cubes.

3. Finely chop fresh mint.

4. Roughly chop arugula.

5. Combine olive oil, remaining honey, balsamic vinegar, salt, and pepper. Whisk well.

6. Slice halloumi into thick slices. Grill halloumi in a pan on high heat for 1-2 minutes per side

or until golden.7. In a large bowl, mix arugula, mint, watermelon, candied walnuts, and dressing.

Top with grilled halloumi and serve immediately.