Halloumi & Melon Salad Recipe

This crispy halloumi melon salad is made with pan-fried halloumi, sweet cantaloupe, pomegranate seeds, and toasted pumpkin seeds. The salty cheese and sweet melon balance perfectly, finished with sumac and a tangy sherry vinegar dressing. It takes just 20 minutes and serves 4 as a light lunch.

I make this every summer when the weather is warm enough to eat outside. It is packed with protein from the halloumi and works as a vegetarian main or a vibrant side for a barbecue spread.

Halloumi Melon Salad Ingredients

For the Salad:

• 2 x 225g blocks halloumi, sliced into 1cm pieces
• 1 tbsp olive oil
• 1 tsp dried mint
• 2 little gem lettuces, roughly chopped
• 1 cantaloupe melon, peeled, deseeded and cut into chunks
• Seeds from ½ pomegranate
• 25g pumpkin seeds, lightly toasted
• A handful of fresh mint and basil leaves
• ½ tsp sumac

For the Dressing:

• 2 tbsp olive oil
• Juice of ½ lemon
• 1 tsp sherry vinegar
• Salt and black pepper to taste

How To Make Halloumi Melon Salad

1. Coat the halloumi: Lay the halloumi slices on a plate and drizzle with 1 tbsp olive oil. Sprinkle the dried mint over both sides and press it gently into the cheese.
2. Fry until golden: Heat a griddle pan or frying pan over medium-high heat. Cook the halloumi for 1–2 minutes per side until you see deep golden char marks and the cheese softens slightly. Roughly chop once cool enough to handle.
3. Whisk the dressing: In a small bowl, whisk together the olive oil, lemon juice, and sherry vinegar. Season with salt and pepper.
4. Build the base: Scatter the chopped little gem lettuce across a wide, shallow platter. Drizzle half the dressing over the leaves and toss gently.
5. Add the toppings: Arrange the cantaloupe chunks and warm halloumi over the dressed leaves. Scatter the pomegranate seeds and toasted pumpkin seeds on top.
6. Finish and serve: Drizzle the remaining dressing over the salad. Tear the fresh mint and basil over the top, then finish with a light dusting of sumac. Serve straight away.

What Makes This Halloumi Melon Salad So Good?

• Cook in batches if needed: Halloumi needs direct contact with the hot pan to get a proper golden crust. If your pan is small, cook it in two batches rather than crowding the slices together.
• Serve while the halloumi is warm: Halloumi is at its best straight from the pan, when it is soft and slightly squeaky. It becomes firm and rubbery as it cools, so assemble just before eating.
• Toast the pumpkin seeds first: Toss them in a dry frying pan over medium heat for about a minute until they start to pop and turn golden. This brings out a much deeper, nuttier flavour.
• Pick a ripe melon: Smell the stem end of the cantaloupe. A ripe one will have a sweet, fragrant scent. It should also feel heavy for its size and give slightly when pressed at the base.
• Try a griddle for char lines: A ridged griddle pan gives the halloumi attractive char marks and a slightly smoky flavour. A flat frying pan works well too, but the griddle gives you that grilled halloumi salad look. If you enjoy halloumi cooked differently, try our halloumi tray bake for a hands-off oven method.
• Swap the herbs to suit your taste: Fresh mint and basil are the core herbs here, but coriander works well if you prefer something more punchy. A handful of rocket in place of some lettuce adds a peppery bite too.

What Goes Well with This Salad?

This salad works as a standalone light lunch for four, especially with a few slices of warm crusty bread on the side. It also makes a colourful starter before a bigger meal.

As a side dish, it pairs well with grilled lamb chops, barbecue chicken, or baked fish. The sweet melon and salty halloumi complement smoky, charred flavours particularly well. For a full summer spread, serve it alongside a Caesar salad and some flatbreads.

If you want to turn it into a heartier main, add a tin of drained chickpeas or some cooked couscous to the base. A few slices of avocado also work nicely with the dressing.

How Should You Store Leftovers?

This salad is best eaten fresh. The lettuce wilts quickly once dressed and the halloumi loses its soft texture as it cools.

If you want to prepare ahead, store the components separately in the fridge. Keep the chopped melon, washed lettuce, and dressing in individual containers for up to a day. Cook the halloumi and assemble everything just before serving.

Freezing is not recommended as the fresh leaves and melon do not hold up.

Which Melon Works Best in a Halloumi Salad?

Cantaloupe is the best all-round choice for this salad. Its orange flesh is sweet without being too wet, and the soft texture contrasts nicely with the firm halloumi. It also holds its shape well on a platter.

Watermelon is a popular swap, and it works well if you prefer a juicier salad. Keep in mind that watermelon releases more liquid, so dress the salad at the very last moment.

Honeydew is another option. It is milder and firmer than cantaloupe, which gives a more subtle sweetness.

Whichever melon you choose, make sure it is ripe. An unripe melon will taste bland and watery rather than sweet.

Nutrition Facts

• Calories: 545 kcal
• Total Fat: 45g
• Saturated Fat: 22g
• Cholesterol: 100mg
• Sodium: 1650mg
• Total Carbohydrate: 15g
• Dietary Fibre: 3g
• Sugars: 11g
• Protein: 24g

Frequently Asked Questions

What is sumac and is there a substitute? Sumac is a Middle Eastern spice with a tangy, slightly fruity flavour similar to lemon. If you cannot find it, a light sprinkle of lemon zest over the finished salad gives a similar citrusy brightness.

How does this compare to a classic Greek salad with halloumi? A Greek salad typically uses feta, tomatoes, cucumber, and olives with an oregano dressing. This version swaps in sweet melon, pomegranate seeds, and sumac for a lighter, fruitier summer take.

What other greens can I use instead of little gem? Romaine or butter lettuce both work well as a base. A bed of peppery rocket is also a great swap if you want a stronger flavour.

Can you eat halloumi cold in a salad? You can, but it will be much firmer and chewier than when warm. For the best experience, serve the halloumi within a few minutes of cooking while it is still soft.

Is halloumi a good source of protein? Yes, halloumi contains around 21g of protein per 100g, making it one of the higher-protein cheeses. This salad works well as a vegetarian main dish for that reason.

Try More Recipes:

• Hairy Bikers Halloumi Tray Bake Recipe
• Hairy Bikers Caesar Salad Recipe

Hairy Bikers Halloumi Melon Salad Recipe

Author: Alex Saidani Cooking Method:Grilling Cuisine:British Courses:Salads

Difficulty:BeginnerPrep time: 15 minutesCook time: 5 minutesTotal time: 20 minutesServings:4 servingsCalories:545 kcal Best Season:Summer

Description

This halloumi melon salad combines crispy pan-fried halloumi with sweet cantaloupe, pomegranate seeds, toasted pumpkin seeds, and a sherry vinegar dressing. Ready in just 20 minutes, it serves 4 as a light vegetarian lunch or colourful summer side dish.

Ingredients

For the Salad:

• 2 x 225g blocks halloumi, sliced into 1cm pieces
  
• 1 tbsp olive oil
  
• 1 tsp dried mint
  
• 2 little gem lettuces, roughly chopped
  
• 1 cantaloupe melon, peeled, deseeded and cut into chunks
  
• Seeds from ½ pomegranate
  
• 25g pumpkin seeds, lightly toasted
  
• A handful of fresh mint and basil leaves
  
• ½ tsp sumac

For the Dressing:

• 2 tbsp olive oil
  
• Juice of ½ lemon
  
• 1 tsp sherry vinegar
  
• Salt and black pepper to taste

Instructions

1. Coat the halloumi: Lay the halloumi slices on a plate and drizzle with 1 tbsp olive oil. Sprinkle the dried mint over both sides and press it gently into the cheese.
   
2. Fry until golden: Heat a griddle pan or frying pan over medium-high heat. Cook the halloumi for 1-2 minutes per side until you see deep golden char marks and the cheese softens slightly. Roughly chop once cool enough to handle.
   
3. Whisk the dressing: In a small bowl, whisk together the olive oil, lemon juice, and sherry vinegar. Season with salt and pepper.
   
4. Build the base: Scatter the chopped little gem lettuce across a wide, shallow platter. Drizzle half the dressing over the leaves and toss gently.
   
5. Add the toppings: Arrange the cantaloupe chunks and warm halloumi over the dressed leaves. Scatter the pomegranate seeds and toasted pumpkin seeds on top.
   
6. Finish and serve: Drizzle the remaining dressing over the salad. Tear the fresh mint and basil over the top, then finish with a light dusting of sumac. Serve straight away.