This is an unusual recipe, using raw haloumi. It might be quite a surprise to find that fresh, uncooked halloumi partners very well with watermelon.
Read more about Haloumi and its uses here.
You might also like to try Spicy Red Radish and Watermelon Salad, Haloumi and Orange Salad, Jerusalem Artichokes with Haloumi and Basil Oil, and Haloumi Pizza. Another recipe from Cyprus, as this one is, is Cyprian Grain Salad with Freekeh.
We have a collection of Watermelon Salads for you to explore – we brought together all our favourite salads in one post.
Halloumi and Watermelon Salad
Source : traditional recipe
Prep time: 5 – 10 mins
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it
1 small watermelon
180g Halloumi cheese
55g pine nuts
4 – 6 mint leaves, torn into pieces or chopped semi finely.
Cube the watermelon into 2 – 2.5cm cubes.
Cut haloumi into 2 – 2.5cm slices, and then into cubes.
Toast the pine nuts in a dry frying pan for 1 – 2 minutes, watching them carefully, and shaking the pan periodically. Don’t allow them to burn.
Arrange the watermelon on a plate or in a bowl. Scatter the haloumi over the top, then the mint leaves and then the pine nuts. Add a squeeze of lime juice over the top.
If the halloumi is not very salty, sprinkle the salad with a pinch or two of salt.
This salad can be plated on a bed of salad greens.
In the photo you can see purslane – I added this because of its lemony flavour.