Crispy halloumi with watermelon, mint and cucumber

Name: Crispy halloumi with watermelon, mint and cucumber
Ingredients: olive oil, plus extra to serve (optional); 100 g halloumi cheese, cut into bite-sized cubes; ½ cucumber, cut into ribbons with a vegetable peeler; 1–2 watermelon wedges, cut into similar-sized cubes; 1 shallot or 1 small red onion, thinly sliced and placed in a bowl of iced water for a few minutes; drizzle of balsamic vinegar or pomegranate molasses; freshly ground black pepper; handful of mint leaves

Preparation info

Difficulty
Easy

Appears in

Solo

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.

Ingredients

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

Main course
Gluten-free
Mediterranean
Vegetarian

Method

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