Grilled Halloumi with Watermelon and Mint
Hot grilled halloumi over cold watermelon, with mint, lime and chilli.
16 min
2 servings
Difficulty 1/5
Lunch · Afternoon snack
Prep 10 min · Cook 6 min
Salty hot cheese against cold sweet melon, which is the whole idea and the reason it has to be eaten the minute it is made.
Per serving
321
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Halloumi
4 slices (120 grams)
Watermelon
400 grams
Mint, fresh
8 sprigs (16 grams)
Lime
15 grams
Olive Oil
1 tablespoon (14 grams)
Chilli Flakes
1 pinch
Black Pepper
to taste
Steps
Cut the watermelon into 3 cm cubes and spread them on a cold plate.
5 min
Pat the halloumi slices completely dry and brush them with the oil. Wet halloumi steams on the grate and never takes a mark.
3 min
Grill two minutes a side over a hot grate, leaving them still in between. The bars are what make the stripes; sliding the cheese about erases them.
4 min
Lay the hot cheese over the cold melon, tear the mint in, squeeze the lime over and add the chilli and pepper. Eat it now — halloumi turns rubbery within five minutes of cooling.
2 min
Serving suggestion
Two slices of cheese a person, straight off the grate onto the plate.
Storage
Does not keep. Cold grilled halloumi is squeaky and tough.
Notes
Halloumi is salty enough that no salt is added anywhere in this recipe.
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