Halloumi Cheese with Watermelon Salsa

Halloumi often is the main star of many vegetarian dishes, it can be used in various different ways – fried, grilled, baked or barbecued all are totally delectable. Made with a mixture of goat’s and sheep’s milk, it’s salty, chewy and has a semi hard textured which makes it perfect for salads.

Halloumi cheese has a very different flavour from other cheeses and is an extremely versatile ingredient, it is to some extent an acquired taste due to its very unique, salty flavour. It can be used in sandwiches or wraps, as a side dish with Middle Eastern cuisine or simply having it on its own with a dip or a sauce. The most common method of cooking halloumi is grilling it as it keeps its shape and extracts the most flavours.

This salad is a wonderful mix of ingredients which blend together for a healthy, fresh vibrant salad unique in both its textures and flavours. The halloumi provides its saltiness and firm chewy texture after being grilled, which is balanced out by the sweetness of the watermelon and agave syrup perfectly. The juiciness of the watermelon helps neutralise the salty flavour of the halloumi cheese, while still highlighting its flavours. The balsamic adds a mild tartness/acidity to the dressing, which helps complete the salsa.

It is perfect to eat as a summers lunch to freshen up a day, or as an appetiser to start a meal.

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Helpful Tips and Tricks for making Halloumi Cheese with Watermelon Salsa:

• Watermelon after being cut leaves a lot of water. So make sure you put the dice watermelon in a strainer and keep to chill.
• I like to chill the watermelon to provide a cool contrast for the hot halloumi. The hot elements of this salad should be just that, and the melon salsa should be refreshingly cold.
• Take care not to over-brown the cheese, pale gold on the surface are all you need.

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Halloumi Cheese with Watermelon Salsa

Serves: 4 Prep Time: 20 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 2 cups watermelon, diced into small pieces
• 1 small cucumber, diced into small pieces
• 1 cup fresh coriander, finely chopped
• 2 spring onions, chopped
• 1 red chilli, finely chopped (optional)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp agave syrup
• Zest of 1 lime
• Salt to taste
• 1 packet (210 grams) of Halloumi Cheese
• 1 tbsp balsamic vinegar

method

1. Put the diced watermelon, cucumber, coriander, spring onions and red chilli in a strainer, to remove the excess water and chilli. 
2. Make the dressing by adding olive oil, lemon juice, agave syrup, lime zest and salt. Keep aside. 
3. Cut the halloumi cheese into slices, about 1-2 cms thick. Heat a ridged pan over a medium heat, when hot add the halloumi. Dry fry for 2-3 minutes on each side until crisp and golden brown in colour. Remove from the pan and keep warm. 
4. Take the salad out of the fridge, add the dressing. Taste and adjust the seasoning. Put the salsa on a plate and top with warm halloumi. Drizzle with balsamic, add a little salsa and garnish with coriander leaves. 

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