Looking for a refreshing and light summer salad? This Watermelon & Grilled Haloumi Salad is the perfect dish to beat the heat. The sweet and juicy watermelon pairs perfectly with the salty, crispy halloumi cheese. It’s a simple yet stunning salad that’s sure to impress.
Watermelon & Grilled Haloumi Salad
Asked to bring a plate to a Christmas get together this summer and not too sure what to whip up? Try this amazing Watermelon & Grilled Haloumi Salad with Chimichurri Dressing unlocked from our members recipe library. Delicious, nutritious and haloumi-licios, this cool & refreshing summer salad is sure to be a hit! Especially at only 160 cals per serve… Try this cool and refreshing salad today!
Ingredients
Watermelon & Grilled Haloumi Salad
- 250 g seedless watermelon rind removed and sliced into 3cm squares
- 180 g block of haloumi cheese
- 1 tsp olive oil
Chimichurri Dressing
- 2 cups soft green herbs (combination of basil, coriander, mint & parsley), stems removed and roughly chopped
- 2 stems fresh oregano, leaves stripped
- 3 garlic cloves, peeled and bruised
- 1 long red chilli
- 2 tbsp red wine vinegar
- 6 tsp olive oil
- 1/4 cup hot water
- 2 tsp sea salt flakes
- Decent grinding of black pepper
Instructions
Watermelon & Grilled Haloumi Salad
- Heat up a griddle pan until smoking.
- Meanwhile, slice the haloumi into 10-12 thick rectangular slices. Then, place these into a shallow bowl and drizzle over a teaspoon of olive oil. Toss these well, to coat.
- Grill this haloumi cheese on both sides until it is golden brown. When done, set these haloumi slices aside to cool slightly as you start to assemble the salad.
- Next, arrange the watermelon and haloumi slices aesthetically over a large platter. Then place the haloumi on top when it has cooled slightly. To finish, over the watermelon and haloumi, drizzle the chimichurri sauce (recipe below – make 20-30 minutes prior).
- Serve up the salad immediately.
Chimichurri Dressing
- Combine all the ingredients, except for the olive oil, in a food processor and pulse until it is all well blended.
- Once blended, pour this mixture into a small bowl and whisk in the oil. Cover this chimichurri mix up and refrigerate for a minimum of 2 hours to allow for the flavours of the herbs and spices to meld.
- Then, remove the dressing from the refrigerator about 20 minutes before it is using in the salad to bring the dressing to room temperature.
Nutrition
Calories: 160kcalCarbohydrates: 2.5gProtein: 10.3gFat: 11.7gSaturated Fat: 6.9gCholesterol: 29mgSodium: 862mgFiber: 0.6gSugar: 2.4g
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