Crispy halloumi with watermelon, mint and cucumber

Preparation info
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By Signe Johansen

Published 2018

  • About

Inspired by the eastern Mediterranean, this simple dish hits the spot when watermelon comes into season. I love it on a blisteringly hot day, as the melon and cucumber are ideal for rehydration, and the salty punch of grilled halloumi is so satisfying.


  • 100 g halloumi cheese, cut into bite-sized cubes
  • olive oil, plus extra to serve (optional)
  • 1–2 watermelon wedges, cut into similar-sized


Coat the halloumi cubes in a little olive oil. Heat a skillet or frying pan over a medium heat, add the halloumi and fry for a few minutes until the cubes are golden brown and crispy on each side.

Scatter the watermelon cubes, cucumber ribbons and shallot or onion slices (drained of the iced water) in a shallow bowl or on a dinner plate and place the grilled halloumi cubes around the sa