The salty flavour of warm Halloumi is the perfect foil for sweet watermelon in this tasty salad. Halloumi cheese was initially made during the Medieval Byzantine period by the local Greek population in Cyprus and is often served warm as it does not melt when heated. Traditional halloumi is made from unpasteurised sheep and goat milk though it can also be made from cow’s milk.
Tip: Make your own Halloumi cheese with a Mad Millie Cheese Making Kit from Kitchen Warehouse.
- Watermelon Slicer
- Chef’s Knife
- Vegetable Knife
- Lemon Squeezer
- Measuring spoons
- Optional: Herb Shears to shred mint
- Baking tray
- Oil bottle
- 250g halloumi cheese, thinly sliced
- 1kg (6c) watermelon, diced
- 1 large cucumber
- Small bunch mint, finely shredded
- Juice of 1 lemon
- Olive oil for drizzling
- Salt and Freshly ground black pepper
- Optional: Toasted pita breads to serve
- Heat grill to high. Lay the cheese on a baking tray in a single layer, then grill for 2 mins on each side until golden.
- Use the watermelon to extract watermelon flesh from skin and dice into 2cm pieces.
- Use herb shears to shred mint and peel and slice cucumber.
- Toss the watermelon, cucumber and mint together with the lemon juice.
- Season with salt and pepper, then layer on plates with the slices of halloumi.
- Drizzle with oil and then serve with warm pitta bread.