Ingredients:

  • 4 cups (600g) seedless watermelon, cubed into 1-inch pieces
  • 1 cup (150g) English cucumber, diced
  • 1/4 cup (15g) red onion, thinly sliced
  • 1/2 cup (15g) fresh mint leaves, torn
  • 8 oz (225g) halloumi cheese, sliced into 1/2-inch planks
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lime juice
  • 1 tbsp (21g) honey
  • 1 tbsp (15ml) balsamic glaze
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Combine the cubed watermelon, diced cucumber, and sliced red onion in a large chilled bowl. Toss in the torn mint leaves.
  2. Heat olive oil in a skillet over medium-high heat until shimmering. Place halloumi planks in the pan and sear for 1–2 minutes per side until a golden-brown, crispy crust forms. Remove immediately.
  3. Whisk together the lime juice, honey, balsamic glaze, salt, and pepper until smooth.
  4. Drizzle the dressing over the watermelon mixture and toss gently. Top the salad with the hot halloumi slices and serve immediately.