Lime Chili Oil Halloumi Watermelon Salad - Flaevor No. 1 best summer salad
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Vegetarian

Lime Chili Oil Halloumi Watermelon Salad

Refreshing mint and coriander garnish

by Justina Sullivan

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Halloumi and Watermelon Salad Recipe

Every summer meal or BBQ could introduce this salad to its mains.

Warm salty halloumi forms a perfect match point with its sweet counterparts watermelon and tomato. To make the overall taste experience a little more thrilling, a tangy fresh dressing of lime juice, chilli oil and sumac adds sparkle and refreshment.

What to serve Halloumi and Watermelon Salad with…

bbq meats and fish, oven-roasted chicken, smokey meat skewers, vegetarian dishes such as chickpeas, spiced roasted vegetables such as cauliflower or courgettes.

Why not try this flavour combination perfect for a Sunday lunch or any other type of gathering. Slow Roasted Salmon (with Lemon Herb Salsa) and these super easy 5 Minute Spiced Chickpeas.

Slow Roasted Salmon Recipe

 

Halloumi and Watermelon Salad Recipe
Print Recipe

Lime Chili Oil Halloumi Watermelon Salad

Refreshing Lime Chili Oil Halloumi Watermelon Salad salad with bright fragrant herbs, a wonderful side to meat, fish or vegetarian mains.
Total Time10 minutes mins
Servings: 4

Ingredients

  • 125 g halloumi
  • 250 gm watermelon after rind has been removed
  • 1 large tomato
  • Sea salt flakes
  • 1/2 small red onion sliced very fine

Dressing

  • 1/2 - 1 whole lime
  • 1 - 2 tbsp chilli oil depending on how hot it is
  • 1 tbsp olive oil
  • 1/2 tsp sumac
  • Mint
  • Corriander
  • Black sesame seeds optional
  •  

Instructions

  •  
  • Cut watermelon and tomato into thin wedges (try and keep them the same size). Salt tomato wedges.
  • Heat a grill, griddle pan or non-stick frying pan and dry-fry the halloumi on each side until golden.
  • To make the dressing, combine chilli oil, olive oil and sumac. Start adding squeezes of lime juice, tasting as you go. When you are happy with the taste set aside.
  • Arrange water lemon, tomato and halloumi on a large plate. Scatter over the sliced red onions. Drizzle evenly with the lime chill sauce. Garnish with coriander and mint leaves and finish with a sprinkle of black sesame seeds.

 

Swiss version here

 

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