Halloumi And Watermelon Salad Recipes

WATERMELON AND HALOUMI SALAD

Steps:

• 1. Heat 1-inch vegetable oil in a small saucepan to 350 degrees F. Fry the cheese until golden brown, 30 to 45 seconds, turning often. Remove to paper towels to drain.
• 2. Just before serving, toss the cheese in a large bowl with the watermelon and celery. Drizzle with the balsamic vinegar and olive oil.

WATERMELON AND HALLOUMI

Steps:

• Place the shallot and garlic in a mixing bowl and add a pinch of salt. Add the vinegar and honey and whisk. Slowly whisk in 1/2 cup olive oil, then add the almonds and mint.
• Place the watermelon in a shallow dish. Pour the dressing on top, cover and let marinate 1 hour in the refrigerator.
• Heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil. Sear the halloumi 1 minute per side, then remove from the pan; top each with a piece of marinated watermelon.

HALLOUMI AND WATERMELON SALAD

Steps:

• Heat 3 tablespoons olive oil in a large, nonstick skillet over high heat. Fry the cheese, turning occasionally, until golden brown on at least two sides, 3 to 5 minutes. Remove to a plate.
• To make the dressing, add 10 to 12 mint leaves, 10 to 12 basil leaves, 1/4 cup olive oil and some salt to a small food processor. Blend until smooth.
• Arrange the watermelon cubes and halloumi on a platter. Drizzle with some of the dressing and garnish with more mint and basil leaves. Serve with grilled bread and extra dressing on the side.

HALLOUMI AND WATERMELON SALAD (CYPRUS)

Steps:

• Slice the watermelon into medium sized triangles or cubes and place in a large platter.
• Heat the oil on medium-high heat in a large ceramic or non-stick frying pan. Rinse the halloumi and pat dry. Chop into cubes. Lightly fry small batches of the cheese at a time until golden and set aside to cool a little.
• To assemble the salad, top the watermelon with cooled halloumi, olives, mint leaves and sprinkle with sesame seeds. Combine the dressing ingredients and drizzle over the top. Serve immediately.

HALLOUMI, WATERMELON & MINT SALAD

Steps:

• Heat grill to high. Lay the cheese on a baking tray in a single layer, then grill for 2 mins on each side until golden. Toss the watermelon, beans and mint together with the lemon juice and olive oil, season well, then layer on plates with the slices of halloumi.
• Drizzle with a little more oil if you like, and then serve with warm pittas.

HALLOUMI & WATERMELON BULGUR SALAD

Steps:

• Boil the kettle. Put the bulgur wheat in a bowl with some seasoning, pour over enough hot water to just cover, then cover with cling film and set aside to absorb the liquid while you prepare the remaining ingredients.
• Heat a large frying pan and add the pumpkin seeds, toast for a few mins until the seeds start to crackle and pop, then tip into a dish and set aside. Heat a drizzle of oil in the pan. Add the halloumi slices and fry for 2-3 mins on each side or until golden.
• Unwrap the bulgur wheat and check that it is tender (if not, re-cover and leave for another 5 mins). All the water should have been absorbed, but if not, drain the excess. Add the remaining oil, the cucumber, herbs, lemon zest and juice, and pumpkin seeds to the bulgur wheat and toss well. Transfer to a platter, top with the watermelon and halloumi, and scatter with the reserved herbs.

HALLOUMI, WATERMELON, AND MINT SALAD

Steps:

• Break halloumi cheese into small pieces. Heat olive oil in a skillet over medium heat. Add halloumi and cook and stir until golden, about 3 minutes.
• Toss watermelon cubes, mint leaves, onion slices, and fried halloumi in a salad bowl.