This is a light and delicious salad to beat to summer heat and a fantastic snack to pack for the beach. You can also substitute diced feta cheese for the halloumi if you want to try that.
Makes
6 servingsIngredients
- Mini watermelon 4 pounds, chilled
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon white wine vinegar
- 8 ounces halloumi cheese thickly sliced
- 2 teaspoons avocado oil
- ¼ cup gently packed fresh mint torn into pieces
Instructions
- Slice the watermelon into triangles; set the triangles in a colander to drain while you prepare the rest of the salad.
- Combine the olive oil, lime juice, and vinegar in a small glass jar with a tight-fitting lid.
- Preheat a grill (or frying pan) to medium-high heat. Brush the cheese lightly with avocado oil on both sides.
- Arrange the watermelon on a serving platter.
- Place the cheese on the grill and cook for 2–4 minutes per side, or until grill marks develop and the cheese begins to melt. Cut the slices into large pieces.
- Arrange the cheese on the platter with the watermelon, sprinkle with mint, and pour the dressing over the salad.
- Serve immediately, while the cheese is warm.
