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Haloumi and Watermelon Salad
A popular Modern Australian summer salad with pan-fried haloumi and juicy watermelon. Searing the haloumi in a dry pan without oil lets it develop a proper golden crust while staying soft and squeaky in the middle.
Total time
15 min
Prep
10 min
Cook
5 min
Difficulty
easy
Cuisine
Australian
vegetarian
Ingredients
500ghaloumi, sliced 1cm thick
4 cupswatermelon, cubed
100grocket
1/2 cupfresh mint leaves
2 tbspolive oil
2 tbsplemon juice
1 tsphoney
cracked black pepperto taste
Instructions
1
Pan-fry haloumi in a dry pan over high heat 2 minutes per side until golden.
2
Arrange rocket on a platter.
3
Top with watermelon and warm haloumi.
4
Scatter mint leaves.
5
Drizzle with olive oil, lemon juice and honey. Season with pepper.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
94
Protein
1.8g
Fat
7.3g
Carbs
7.3g
Fiber
2.8g
Sodium
16mg
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