Halloumi and Watermelon Salad + Pomegranate Molasses Dressing

Grilled halloumi and watermelon salad is a summer classic! But this recipe goes a little step further.

A zesty pomegranate molasses dressing ties it all together, with rocket for a peppery bite, sweet blueberries, flaked almonds for crunch and crumbled feta for a second layer of creamy, salty richness.

It’s vibrant, it's satisfying and just a little bit different - in the best possible way.

This salad is all about balance - each ingredient is there for a reason, and together they create something far more interesting than the sum of their parts. If you can, try not to leave anything out.

Recipes to try next...

If you love bold, balanced salads, there’s more to explore.

Try our nectarine salad with rocket for something bright and summery, or the caramelised pear and rocket recipe when you’re after sweet warmth. For something hearty, the Cypriot grain salad is packed with texture and flavour, while our caprese with hot honey dressing gives the classic a sweet-spicy twist.

Key ingredient notes and substitutions

Watermelon

You can probably get away with just a small, round watermelon. We use about half a baby one for this salad, but sizes vary depending on where you’re shopping, so use your judgment.

You can cut it any way you like, but we’re partial to small, delicate triangles. Ever noticed how sandwiches taste better when they’re cut into triangles? It’s kind of the same idea here...no? Just us?

Halloumi

It usually comes in a block, so slice it into strips that are sturdy enough to hold their shape on the gridle pan - about 5mm thick, or roughly 3/16 of an inch.

Too thin and they might tear or stick. Too thick and they’ll feel clunky in the salad.

Pomegranate molasses

If you’re not familiar with it, pomegranate molasses is a thick, tangy syrup made by reducing pomegranate juice. We usually find it in the supermarket near the oils and vinegars.

It’s sweet, tart and deeply fruity, which makes it brilliant for balancing rich or salty flavours in dressings.

It’s worth keeping a bottle in the cupboard. You can drizzle it over roast veg, swirl it into hummus, mix it into marinades or glazes or even stir a little into sparkling water for a delicious cordial-style drink.

Flaked almonds

You can toast them for a deeper, nuttier flavour, or keep them as they are for a more delicate crunch.

Feel free to swap them out for whatever you have on hand, like pine nuts, cashews, pecans or any other nuts, toasted or not.

Step-by-step instructions

1. In a small bowl or jar, combine all the ingredients for the salad dressing. Give it a good mix, then set aside.

2. Brush your halloumi slices with a bit of olive oil on one side - this helps them brown nicely without sticking to the pan or grill.

3. Heat a griddle pan over medium-high heat. Add the halloumi, oil-side down and quickly brush the tops with more olive oil. Grill for 2–3 minutes per side until nicely charred. Keep an eye on it - cooking time may vary depending on your pan. Set aside once done.

4. Arrange the rocket on a large salad plate or in a wide bowl to form the base of the salad.

5. Scatter the watermelon evenly over the rocket, spreading it out so every bite gets a bit of both.

6. Nestle the grilled halloumi slices on top of and between the watermelon, tucking them in so they’re nicely spread out.

7. Sprinkle the blueberries over the salad, letting them fall naturally between the layers for little bursts of sweetness throughout.

8. Lastly, crumble over the feta, scatter the flaked almonds and tuck in a few torn mint leaves. Drizzle with the salad dressing, add salt and freshly cracked black pepper to taste and serve right away.

Serving suggestions for a halloumi salad

Serve this salad as a light and refreshing main course on a warm day or as a vibrant side dish for a BBQ.

You can pair it with crusty bread or grilled meats like Chicken on a stick, Bang bang chicken skewers or a juicy Greek roast chicken for a complete meal.

Storage

This watermelon and halloumi salad isn’t a salad that keeps well - once dressed, the rocket will start wilting and the whole thing loses its fresh, vibrant look. Best to enjoy it all while it’s fresh and looking its best.

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