Halloumi and Watermelon Salad with Mint and Chilli

Ingredients

• 500g halloumi, sliced 1cm thick
• ½ tsp dried chilli flakes
• 1 tbsp olive oil
• 1 large cucumber, halved lengthways, seeds scraped out, sliced on the diagonal
• 60g rocket
• 1 medium red onion, very finely sliced
• 1.2kg watermelon, rind removed, cut into rough 3cm chunks
• 20g fresh mint, leaves picked
• ½ tsp dried chilli flakes
• 1 tsp runny honey
• 3 tbsp extra virgin olive oil
• 2 limes, zested and juiced
• 4 flatbreads, warmed, to serve
• 30g toasted pumpkin seeds, to serve
• 60g pomegranate seeds, to serve

Method

1. Soak the sliced red onion in cold water for 10 minutes — this takes the raw edge off while you prep everything else.
2. Whisk together the lime zest, lime juice, extra virgin olive oil, honey and chilli flakes in a small bowl. Season to taste with salt and pepper, then set aside.
3. Arrange the watermelon chunks and cucumber slices across a large serving platter. Drain the red onion, pat dry, and scatter over the top.
4. Toss the rocket loosely through the watermelon and cucumber so it sits naturally rather than in a pile.
5. Heat a griddle pan over a high heat until smoking. Brush the halloumi slices with olive oil on both sides.
6. Griddle the halloumi in a single layer for 2–3 minutes per side until deep golden char lines appear and the cheese is yielding at the edges.
7. Lay the hot halloumi directly over the cold salad — the contrast of temperatures is the point.
8. Spoon the lime dressing generously over everything, then scatter with pomegranate seeds, toasted pumpkin seeds and the fresh mint leaves.
9. Finish with a pinch of chilli flakes and a final squeeze of lime. Serve immediately with warm flatbreads alongside.