Fresh Bright Flavours of Al Fresco Eating on a Warm Sunny Day
Salty halloumi forms a perfect match with its sweet counterparts of juicy watermelon and ripe tomatoes, in this vibrant Mediterranean-inspired lime chilli oil halloumi watermelon salad. The contrast of flavours is both refreshing and satisfying, with the halloumi’s savoury richness balancing the natural sweetness of the fruit. A zesty dressing made with lime juice, chilli oil, and sumac cuts through the richness and adds a lively tang. This bright dressing not only ties the ingredients together but also brings a sparkling, refreshing finish that makes each bite feel a little more exciting.
What to Serve with Halloumi and Watermelon Salad
BBQ meats and fish such as this bbq spice rubbed salmon fillet, oven-roasted chicken, smoked meat skewers, vegetarian dishes such as grilled or roasted aubergines or stewed chickpeas, cauliflower or courgettes. Or why not try something different for your next Sunday lunch or any other type of gathering, by combining flaevor.com’s Slow Roasted Salmon (with Lemon Herb Salsa) and these super easy 5 Minute Spiced Chickpeas (pictured above).
Recipe: Lime Chilli Oil Halloumi Watermelon Salad
Lime Chilli Oil Halloumi Watermelon Salad
Ingredients
- 125g halloumi
- 250g watermelon after rind has been removed
- 1 large tomato
- Sea salt flakes
- 1/2 red onion sliced very fine
Dressing
- 1 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.
- Place thibky sliced red onions in a small bowl and cover with water and a oinch of salt. Let them soak as you prepare the remaining ingredients.
- 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. Gradually add lime juice, tasting as you go. Once you're happy with the flavour, set it aside.
- Plate the salad: Drain the onions and squeeze out excess liquid. Arrange watermelon, tomato and halloumi on a large plate. Scatter over the sliced red onions. Drizzle evenly with the lime chill dressing. Garnish with coriander and mint leaves and finish with a sprinkle of black sesame seeds.