034 / 75 · Cook Outside, Eat Together
Grilled Halloumi with Watermelon and Mint
2 light meal portions · Active 15 min · Total 21 min
Print recipe · PDFSalty grilled halloumi and cool watermelon make a striking meal for a warm evening. Mint and lime provide a clean finish, and warmed pita turns the salad into something more substantial. Keep the watermelon cold until the cheese is ready so the temperature contrast remains part of the dish.
Dry cheese browns better
Blot halloumi before brushing lightly with oil. Cut it into thick slices that can be turned without breaking. A clean, medium-hot grill gives clear marks quickly; the cheese needs browning rather than a long cook. Have the salad ready before grilling because halloumi becomes firmer as it cools.
Assemble at the table
Cut watermelon into fork-sized pieces and remove hard seeds. Lime juice should be added shortly before serving so it does not draw out a large pool of juice. Place hot halloumi on top rather than tossing vigorously through the melon. Warm pita only briefly on the grill. This recipe is best eaten immediately and does not improve as a packed assembled salad, especially if the hot cheese warms the fruit.
Ingredients
- 1 block halloumi, about 8 oz (225 g)
- 2 teaspoons olive oil (10 ml)
- 3 cups seedless watermelon cubes (450 g)
- 1 tablespoon lime juice (15 ml)
- 2 tablespoons torn mint leaves (5 g)
- 1/4 teaspoon black pepper
- 2 small pitas (100 g)
Set out
Outdoor grill or approved griddle, Tongs, Mixing bowl
Allergens
Milk, Wheat. Check labels and substitutions.
Make it
- Keep cut watermelon refrigerated. Blot halloumi dry and slice about 1/2 inch (1 cm) thick. Brush with oil.
- Heat grill or griddle to medium-high according to its instructions. Grill halloumi for 2–3 minutes per side until marked and golden.
- Toss watermelon with lime, mint and pepper. Divide between plates.
- Warm pitas briefly, place halloumi over the melon and serve immediately with bread.
Cut only what you can chill
A whole melon occupies less cold space than many loose cubes, but once cut it needs refrigeration. Choose a smaller fruit if the mobile refrigerator is limited.
A useful detail
Halloumi is salty enough that the salad usually needs no added salt.
Another way
- Replace half the watermelon with cucumber cubes.
- Use lemon instead of lime for a different citrus note.
Keep it well
Keep cut watermelon and uncooked cheese at 40°F/4°C or below. Refrigerate leftovers separately within 2 hours, or 1 hour above 90°F/32°C, and use within 1 day for the best texture. Do not leave cut melon unrefrigerated through the afternoon.