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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend the mint, honey, olive oil, lemon juice, and a pinch of salt until smooth.
Heat a splash of olive oil in a nonstick skillet over medium-high heat; fry the halloumi 2 to 3 minutes per side, until golden.
Arrange the watermelon on a platter and top with the fried halloumi. Drizzle with mint vinaigrette and garnish with torn mint and flaky salt. Serve immediately, while the halloumi is warm.
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Do not crowd the halloumi in the pan. Give each slice room to touch the surface or it will steam instead of sear and lose that golden crust. Fry in batches if needed.
If the halloumi is not browning, the pan is not hot enough or the slices are too close together.
Make-ahead is not recommended. The halloumi must be served warm and the watermelon is best cut close to serving so it does not get watery. The vinaigrette can be blended a day ahead and kept in the fridge.
Substitute feta instead of halloumi - crumble it on cold and skip the frying entirely. Use basil instead of mint for a more peppery, herbaceous finish. Maple syrup can replace honey to keep the dressing vegan.
Drape prosciutto over the watermelon before the halloumi goes on. Toss arugula underneath for peppery bite and volume. Finish with a balsamic drizzle in addition to the vinaigrette. Grill the halloumi instead of pan-frying for a smokier finish.
Can I make this salad ahead of time?
It's best to serve immediately. The halloumi should be warm and the watermelon is best cut close to serving to avoid becoming watery.
What can I use instead of halloumi?
You can use feta cheese instead of halloumi. Simply crumble it on cold and skip the frying step.
How can I make this recipe vegan?
Swap the honey for maple syrup in the vinaigrette to make it fully vegan.
What if my halloumi isn't browning?
Ensure the pan is hot enough and the slices are not too close together. Fry in batches if necessary.
Can I grill the halloumi instead of frying?
Yes, grilling the halloumi will give it a smokier finish.
