Incredible fresh halloumi watermelon salad

I love Halloumi with all its salty, squeeky deliciousness! It’s not only perfect for your veggie BBQs because it hold its shape on the barbie, it also is a great basis for your summer salads. This incredible fresh Halloumi watermelon salad with sugar snaps, avocado, mint and pine nuts will finally send the boring mozzarella and tomato salad on a holiday.

Originally Halloumi comes from Greece, Cyprus and Middle Eastern regions. It’s usually made from goats and sheep milk and has a very high melting point, so it’s perfect for the grill.

You can either fry the Halloumi in a pan or grill it on the BBQ. The Halloumi cheese is very salty so I like to pair it with watermelon, mint and avocado. This combination is perfectly balance and fresh, just right for a summer night dinner. Eat it as a main course or as a light summer starter.

If you can’t handle a few slices of watermelon because of fructose malabsorption better replace the melon with papaya. I’m usually fine with a bit of watermelon, I just make sure that it is not too sweet.

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watermelon melone halloumi salad
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Incredible fresh halloumi watermelon salad

Fresh halloumi and watermelon salad with sugar snaps, avocado, mint and pine nuts

Servings: 4 people
Ingredients
  • 250 gram halloumi (thinly sliced)
  • 500 gram watermelon
  • 200 gram sugar snaps
  • 1 ripe avocado
  • 2 tbsp roasted pine nuts
  • 1 bunch fresh mint
  • olive oil
  • lime (juice)
  • 2 tsp mustard
  • 2 tsp rice syrup
  • salt
  • pepper
Instructions
  1. Heat bbq to high and lay the cheese on grill, then grill for 2 mins on each side until golden. 

  2. For the dressing mix olive oil, rice syrup, juice of lime, mustard, salt and pepper. 

  3. Wash the sugar snaps and bring a pot with water to a boil. Add the sugar snaps and blanch in boiling salt water for about 3 minutes and tthen rinse them with ice water. Cut the watermelon and avocado in thin slices. 

  4. In a big bowl marinade watermelon, sugar snaps, avocado and mint in dressing. Then layer on plates with the slices of halloumi. Top with roasted pine nuts a drizzle of olive oil and serve with a slice of baguette. 

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