This refreshing Halloumi & melon salad is made with salty fried halloumi, sweet melon, crunchy pumpkin seeds, and juicy pomegranate seeds. This recipe creates a perfect balance of salty, sweet, and tangy flavors in every bite. It’s a wonderful light lunch for four or a vibrant side dish, perfect for a warm, sunny day.
Halloumi & melon salad Ingredients
For the Salad:
- 2 x 225g blocks of halloumi, cut into slices
- 1 tbsp olive oil
- 1 tsp dried mint
- 2 little gem lettuces, large leaves roughly chopped
- 1 orange-fleshed melon (like cantaloupe), peeled, deseeded and cut into chunks
- seeds from ½ pomegranate
- 25g pumpkin seeds, lightly toasted
- a few mint leaves
- a few basil leaves
- ½ tsp sumac
For the Dressing:
- 2 tbsp olive oil
- juice of ½ lemon
- 1 tsp sherry vinegar
- salt and black pepper
How To Make Halloumi & melon salad
- Prepare the halloumi: In a medium bowl, toss the halloumi slices with 1 tablespoon of olive oil and the dried mint until they are evenly coated.
- Cook the halloumi: Heat a non-stick frying pan or a griddle pan over medium-high heat. Add the halloumi slices in a single layer and cook for 1-2 minutes per side, until they are golden brown and slightly crisp. Remove them from the pan and roughly chop them into bite-sized pieces.
- Make the dressing: In a small bowl or jar, whisk together the 2 tablespoons of olive oil, lemon juice, and sherry vinegar. Season to taste with salt and black pepper.
- Assemble the salad base: Place the chopped lettuce in a large serving dish or bowl. Drizzle with half of the dressing and toss gently to coat.
- Add toppings and serve: Arrange the melon chunks and the warm, chopped halloumi over the lettuce. Sprinkle the pomegranate seeds and toasted pumpkin seeds on top. Drizzle with the remaining dressing, garnish with fresh mint and basil leaves, and finish with a light sprinkling of sumac before serving.
Recipe Tips
- Don’t Overcrowd the Pan: To get a beautiful golden-brown crust, cook the halloumi in a single layer. If your pan is too small, cook it in two batches. Overcrowding the pan will cause the cheese to steam instead of fry.
- Serve Immediately for Best Texture: Halloumi is at its best when it’s warm and slightly soft. It tends to become firm and rubbery as it cools, so it’s best to assemble and serve this salad right after cooking the cheese.
- Toast the Pumpkin Seeds: Don’t skip toasting the pumpkin seeds! This simple step only takes a minute in a dry pan and greatly enhances their nutty flavor and crunchy texture, which provides a lovely contrast in the salad.
- Use a Ripe, Sweet Melon: The magic of this salad is the contrast between salty cheese and sweet fruit. Use a ripe cantaloupe or other melon that feels heavy for its size and smells fragrant for the best juicy, sweet flavor.
What To Serve Halloumi & Melon Salad
This salad is a fantastic light lunch or starter all on its own, especially when served with a side of warm, crusty bread to soak up the delicious dressing. It also works beautifully as a side dish for grilled chicken, fish, or lamb chops, adding a burst of fresh, vibrant flavor to the meal.
How To Store Halloumi & Melon Salad Leftovers
- Refrigerate: This salad is best enjoyed fresh. Once dressed, the lettuce will wilt and the halloumi’s texture will change as it cools. If you must store leftovers, place them in an airtight container in the refrigerator for up to one day. For better results, store the components separately and assemble just before eating.
- Freeze: Freezing is not recommended for this salad. The fresh lettuce, melon, and herbs do not freeze well and will become watery and mushy upon thawing.
Halloumi & melon salad Nutrition Facts
- Calories: 545 kcal
- Total Fat: 45g
- Saturated Fat: 22g
- Cholesterol: 100mg
- Sodium: 1650mg
- Total Carbohydrate: 15g
- Dietary Fiber: 3g
- Sugars: 11g
- Protein: 24g
Frequently Asked Questions
- What is sumac and is there a substitute? Sumac is a popular Middle Eastern spice with a tangy, slightly fruity flavor similar to lemon. If you can’t find it, you can sprinkle a little fresh lemon zest over the salad just before serving to get a similar bright, zesty finish.
- Can I use a different kind of melon? Yes, absolutely! While an orange-fleshed melon like cantaloupe is suggested, this salad would be equally delicious with sweet watermelon or honeydew melon. Watermelon, in particular, is a classic pairing with salty cheeses.
- Can I prepare this salad ahead of time? You can prepare all the components in advance. The dressing can be made and stored in the fridge, and the melon, lettuce, and herbs can be chopped and stored in separate containers. However, for the best taste and texture, you should cook the halloumi and assemble the salad right before you plan to serve it.
- What other greens can I use instead of Little Gem lettuce? If you don’t have Little Gem, you can use other lettuces with a bit of crunch, such as romaine or butter lettuce. A bed of peppery arugula would also be a delicious alternative.
Try More Recipes:
Halloumi & Melon Salad Recipe
Description
A fresh and vibrant Halloumi & Melon Salad that perfectly balances sweet, salty, and tangy flavors. Warm, golden-brown halloumi cheese is tossed with juicy melon, crisp lettuce, pomegranate seeds, and a zesty lemon-vinegar dressing. This simple recipe is perfect for a light lunch or a beautiful side dish.
Ingredients
For the Salad:
For the Dressing:
Instructions
- Prepare halloumi: Toss halloumi slices with 1 tbsp olive oil and dried mint.
- Cook halloumi: Heat a griddle or frying pan over medium-high heat. Cook the halloumi for 1-2 minutes per side until golden brown, then roughly chop.
- Make dressing: Whisk together 2 tbsp olive oil, lemon juice, and sherry vinegar. Season with salt and pepper.
- Assemble salad: Toss the lettuce with half of the dressing and arrange on a serving platter.
- Add toppings: Top the lettuce with melon chunks, warm halloumi, pomegranate seeds, and pumpkin seeds.
- Serve: Drizzle with the remaining dressing, garnish with fresh herbs, and sprinkle with sumac just before serving.
