Grilled Halloumi and Watermelon Salad with Pomegranate 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.
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Equipment
- large salad plate or wide, shallow salad bowl
- griddle pan
Ingredients
For the pomegranate dressing
- 2 tablespoons olive oil
- 1½ tablespoons pomegranate molasses - can add more to taste
- 1 tablespoon runny honey - can add more to taste
- 1 tablespoon fresh lemon juice
For the salad
- olive oil for brushing the halloumi
- 8 ounces (225g) halloumi, cut into slices
- 2 ounces (60g) rocket leaves
- 1 pound (450g) watermelon, cut into bite-sized pieces - like small triangles or cubes
- 3 ounces (85g) blueberries
- 2 ounces (60g) feta cheese - should be able to crumble
- 2 tablespoons flaked almonds - toasted or untoasted
- 10 mint leaves, torn in halves
- salt and freshly cracked black pepper to taste
Instructions
- In a small bowl or jar, combine all the ingredients for the salad dressing. Give it a good mix, then set aside.2 tablespoons olive oil, 1½ tablespoons pomegranate molasses, 1 tablespoon runny honey, 1 tablespoon fresh lemon juice
- 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.olive oil for brushing the halloumi, 8 ounces (225g) halloumi, cut into slices
- 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.
- Arrange the rocket on a large salad plate or in a wide bowl to form the base of the salad.2 ounces (60g) rocket leaves
- Scatter the watermelon evenly over the rocket, spreading it out so every bite gets a bit of both.1 pound (450g) watermelon, cut into bite-sized pieces
- Nestle the grilled halloumi slices on top of and between the watermelon, tucking them in so they’re nicely spread out.
- Sprinkle the blueberries over the salad, letting them fall naturally between the layers for little bursts of sweetness throughout.3 ounces (85g) blueberries
- 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.2 ounces (60g) feta cheese, 2 tablespoons flaked almonds, 10 mint leaves, torn in halves, salt and freshly cracked black pepper to taste
Notes
Top tips
- If the watermelon isn’t sweet enough, add a little extra honey or pomegranate molasses to the dressing.
- IMPORTANT: Only assemble the salad just before serving, then drizzle over the dressing at the very end - rocket wilts very quickly once combined, especially with a salad dressing and a watery fruit like watermelon.
- When checking for grill marks on the halloumi, make sure to place each slice back down in the exact same position. This keeps the lines clean and avoids a criss-cross pattern.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 260kcal | Carbohydrates: 15g | Protein: 11g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 565mg | Potassium: 166mg | Fiber: 1g | Sugar: 11g | Vitamin A: 702IU | Vitamin C: 10mg | Calcium: 455mg | Iron: 1mg
