Watermelon and haloumi salad

  • 25 mins cooking
  • Serves 4
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Watermelon and haloumi salad
  • 400 gram watermelon flesh, sliced thinly
  • 180 gram haloumi cheese, sliced thickly
  • 1/2 cup kalamata olives, seeded
  • 1/2 cup loosely packed fresh mint leaves
Pickled red onion dressing
  • 1 small_piece red onion, sliced thinly
  • 1/4 cup red wine vinegar
  • 2 teaspoon caster sugar


Watermelon and haloumi salad
  • 1
    Make pickled red onion dressing.
  • 2
    Cut watermelon into wedges, remove rind.
  • 3
    On a heated oiled grill plate (or grill or barbecue or grill pan), cook cheese, in batches, until browned. Remove from grill plate.
  • 4
    Arrange watermelon and cheese on platter, drizzle with dressing; sprinkle with olives and mint. Season to taste.
Pickled red onion dressing
  • 5
    Place onion in small heatproof bowl. In a small saucepan, stir vinegar and sugar over medium heat until sugar dissolves; bring to the boil. Pour dressing over onion; cool.


You will need about 600g watermelon (weighed with skin) for this recipe.