Grilled Halloumi and Watermelon Salad

Serves 4 · 15 min prep · 6 min cook

Ingredients

• 8 oz block halloumi cheese
• 4 cups seedless watermelon, cubed
• 4 cups baby arugula
• 1/3 cup fresh mint leaves, torn
• 1/4 cup fresh basil leaves, torn
• 1 cup English cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp toasted pine nuts

Instructions

1. 1Pat the halloumi block completely dry with paper towels, then slice it into 1/2-inch thick planks so it grills evenly without falling apart.
2. 2Preheat a grill pan or outdoor grill to medium-high heat, about 400°F; brush the halloumi slices lightly with olive oil on both sides.
3. 3Grill the halloumi for 2 to 3 minutes per side until deep golden grill marks appear and the edges soften slightly but the cheese still holds its shape; transfer to a plate.
4. 4While the cheese rests, cube the watermelon into 1-inch pieces and place them in a large serving bowl with the baby arugula, torn mint, torn basil, sliced cucumber, and thinly sliced red onion.
5. 5In a small bowl, whisk the remaining olive oil with the fresh lime juice, honey, kosher salt, and black pepper until the dressing is smooth and lightly sweet-tart.
6. 6Drizzle most of the dressing over the watermelon-arugula mixture and toss gently so the greens wilt just slightly and the fruit is coated.
7. 7Cut the grilled halloumi into bite-size strips or leave in planks, then arrange them over the salad.
8. 8Scatter the toasted pine nuts across the top and drizzle any remaining dressing over the cheese.
9. 9Serve immediately while the halloumi is still warm against the cool watermelon for the best contrast of textures and temperatures.
10. 10For work lunches, pack the grilled halloumi separately and assemble just before eating so the greens stay crisp.