So picnic weather might be quite hard to imagine for those of us in Scotland right now, but the sunshine is never too far away. This salad is perfect as part of a picnic or served on the side at your next BBQ. I got the recipe from Waitrose Magazine originally but have adjusted it it a bit.
More with halloumi: Lentil, squash, halloumi and bacon salad | Sweetcorn & Halloumi fritters with avocado salsa and poached eggs | Mashed avocado with grilled halloumi & poached egg on toast
Watermelon, Tomato and Halloumi Salad
Serves 6 | Prep 20 mins | Cook 5 mins
Easy | Gluten-Free
- 15g basil, leaves only – 1/2 finely chopped and 1/2 sliced into ribbons;
- 3 tbsp extra virgin olive oil;
- 1 tbsp balsamic vinegar;
- 1 tbsp fresh lemon juice;
- 1/2 small watermelon, flesh cubed;
- 500g mixed cherry tomatoes, halved;
- 250g halloumi, cut into 1cm slices.
Make the dressing by combining the chopped basil leaves, olive oil, vinegar and lemon juice. Whisk together and set aside.
In a large bowl. combine the watermelon, cherry tomatoes and remaining basil. Add the dressing to the salad, and mix well. Transfer to a large serving platter or leave in the bowl – whatever you preference for serving the salad is!
Heat a griddle pan or a non-stick pan over high heat. Add the halloumi slices and cook for 1-2 minutes on each side until deep golden. Top the salad with the halloumi slices and serve.
Adapted from a Waitrose Magazine recipe, no longer available online.