Watermelon and Grilled Halloumi Salad With Sumac

Looking for a refreshing yet satisfying summer dish? This Watermelon and Grilled Halloumi Salad with Sumac and Mint is a perfect choice for lunch or dinner when the weather is warm and the watermelon is ripe. Combining the juicy sweetness of watermelon with the salty, crispy texture of grilled halloumi, and the vibrant flavors of sumac and fresh mint, this salad is a delightful blend of tastes and textures. If you're looking for a vegan alternative to halloumi we've got you covered with a tofu hack you'll love. Perfect for a light lunch or a stunning side dish at your next BBQ, this easy-to-follow recipe will impress both beginners and seasoned cooks alike. Read on to discover how to make this vibrant, flavor-packed salad that’s sure to become a favorite.

Halloumi is a semi-hard, unripened cheese hailing from Cyprus, traditionally crafted from a blend of goat's and sheep's milk. Known for its distinctive squeaky texture and high melting point, halloumi is perfect for grilling or frying, as it retains its shape while developing a deliciously crisp, golden crust. Its taste is uniquely salty and slightly tangy, offering a delightful contrast to the sweet watermelon in this dish. You can find halloumi in most supermarkets, typically in the specialty cheese section or near the feta. Grilling it couldn't be more simple. Cut it into thick slices to prevent them from falling apart on the grill. I brush the grill, not the cheese with a very light coating of grape seed oil to prevent sticking. Grill them for a few minutes per side on a medium hot grill or pan fry them.

Sumac, a spice made from the dried and ground berries of the wild sumac bush, originates from the Middle East and has been a staple in Middle Eastern cuisine for centuries. Known for its bright, citrusy flavour with a hint of tartness, sumac adds a vibrant tang to various dishes. Interestingly, it has also been used in Native American cooking for centuries, showcasing its versatility and wide appeal. In this Watermelon and Grilled Halloumi Salad, sumac's tangy notes perfectly complement the sweetness of the watermelon and the refreshing aroma of fresh mint. This creates a balanced and flavourful dish that's both exotic and familiar, making it a must-try for any culinary enthusiast.

Watermelon and Grilled Haloumi Salad With Sumac and Mint

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Category

Salad

Cuisine

Mediterranean

Servings

4

Prep Time

20 minutes

Cook Time

10 minutes

Discover the perfect summer dish with our Watermelon and Grilled Halloumi Salad, enhanced by sumac and mint for a vibrant, refreshing flavor.

Author:

Lisa Riznikove

Ingredients

• ½ ripe seedless watermelon cut into thin triangles

• 1 block of halloumi cheese (tofu for vegan version)

• ½ small red onion sliced into slivers

• 1 cup mint leaves (divided)

• ¼ cup Seka Hills Arbequina Extra Virgin Olive Oil

• Juice of ½ lemon

• 1 tablespoon Sumac + more for sprinkling

• ½ teaspoon agave or honey

• Pacific Flake Sea Salt (for sprinkling)

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Directions

1. Combine ¼ cup of mint leaves, olive oil, lemon juice, sumac and honey or agave and pulse until the mint leaves are chopped.

2. Heat a grill or grill pan to medium high heat and brush with grape seed oil. Grill the halloumi 5 minutes per side until grill marks appear. Cut the slices into triangles.

3. Assemble the watermelon, mint leaves, red onion and halloumi on a plate and drizzle with the dressing and sprinkle with additional sumac and pacific flake sea salt.

Vegan Alternative

1. To make this vegan, substitute a package of tofu for the halloumi. Bring 4 cups of water to a boil and add 2 tablespoons of kosher salt. Slice the tofu in thick slices and simmer for 15 minutes. Allow to cool on a kitchen towel for a few minutes before grilling.

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