Summer on a plate, this watermelon and halloumi salad is a quick and easy vegetarian recipe that you can serve on its own or as a side dish. We have made it several times over the past few weeks while enjoying lunch or dinner al-fresco in the garden.
To cook the halloumi you can either use a grill or a large frying pan. If should take around 5 mins and in the meantime, you can prepare the rest of the ingredients.
The dressing is really tasty and made simply with extra-virgin olive oil, balsamic vinegar, lime juice and freshly chopped mint and basil.
If you prefer a vegan version of this watermelon and halloumi salad, you can easily swap the halloumi for some chickpeas or tofu.
Whether in summer or winter, I love making salads by mixing fruits, vegetables and cheese like in this juicy grilled peach and goat cheese salad with tender fennel and lamb’s lettuce. So good!