Ingredients:

  • 8 ounces (225g) halloumi cheese, cut into 1/4-inch thick slices
  • 4 cups (600g) cubed watermelon, seedless
  • 1/2 cup (75g) thinly sliced red onion
  • 1/4 cup (30g) Kalamata olives, pitted and halved
  • 4 ounces (115g) mixed salad greens (e.g., rocket (arugula), baby spinach, romaine)
  • 1/4 cup (30g) toasted pine nuts, for garnish (optional)
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lime juice
  • 1 tablespoon (15ml) fresh mint, finely chopped
  • 1 teaspoon (5ml) honey or maple syrup
  • 1/4 teaspoon (1.25ml) salt
  • 1/8 teaspoon (0.6ml) black pepper

Instructions:

  1. Pat halloumi slices dry with paper towels. This will help them grill evenly.
  2. Preheat grill to medium-high heat. Grill halloumi for 2-3 minutes per side, until golden brown and slightly softened. Watch carefully as it can burn quickly.
  3. In a small mixing bowl, whisk together olive oil, lime juice, mint, honey (or maple syrup), salt, and pepper.
  4. In a large bowl, combine salad greens, watermelon, red onion, and olives.
  5. Pour the mint-lime dressing over the salad and gently toss to coat.
  6. Arrange the grilled halloumi slices on top of the salad.
  7. Sprinkle with toasted pine nuts, if desired.
  8. Serve Immediately: For the best taste and texture.