Halloumi and Watermelon Salad with Mint and Chilli

• 500 gvegetarian-labelled halloumi, sliced 1 cm thick
• 1 tspdried chilli flakes, divided
• 1 tbspolive oil
• 1large cucumber, halved lengthways, seeds scraped out, sliced on the diagonal
• 60 grocket
• 1medium red onion, very finely sliced
• 1.2 kgwatermelon flesh, rind removed, cut into 3 cm chunks
• 20 gmint leaves, hand-torn
• 1 tsprunny honey
• 3 tbspextra virgin olive oil
• 60 mllime juice, 15 ml reserved for finishing
• Fine salt, to taste
• 4flatbreads, warmed (optional)
• 30 gtoasted pumpkin seeds (optional)
• 60 gpomegranate seeds (optional)
• Finely grated zest of 2 limes (about 4 g)
• Black pepper, to taste

Method

1. 1Soak the sliced red onion in cold water for 10 minutes; this takes the raw edge off while you prep everything else.
2. 2Whisk together the lime zest, 45 ml of the lime juice, extra virgin olive oil, honey and ½ tsp chilli flakes in a small bowl. Season to taste with salt and pepper, then set aside.
3. 3Arrange the watermelon chunks and cucumber slices across a large serving platter. Drain the red onion, pat dry, and scatter over the top.
4. 4Toss the rocket loosely through the watermelon and cucumber so it sits naturally rather than in a pile.
5. 5Heat a griddle pan over medium-high heat. Brush the halloumi with the 1 tbsp olive oil.
6. 6Griddle the halloumi in two batches, 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. 7Lay the hot halloumi directly over the cold salad; the contrast of temperatures is the point.
8. 8Spoon over the dressing and scatter the torn mint across the salad. Add the optional pumpkin seeds and pomegranate seeds if using.
9. 9Finish with the remaining ½ tsp chilli flakes and reserved 15 ml lime juice. Serve immediately with the optional warm flatbreads if using.

Per serving

kcal

647

protein

29.2g

fibre

1.9g

carbs

33.9g

fat

46.1g