Haloumi and Watermelon Salad

Name: Haloumi and Watermelon Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 500g haloumi, sliced 1cm thick; 4 cups watermelon, cubed; 100g rocket; 1/2 cup fresh mint leaves; 2 tbsp olive oil; 2 tbsp lemon juice; 1 tsp honey; cracked black pepper to taste

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

Pan-fry haloumi in a dry pan over high heat 2 minutes per side until golden.

Arrange rocket on a platter.

Top with watermelon and warm haloumi.

Scatter mint leaves.

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

Protein

1.8g

Fat

7.3g

Carbs

7.3g

Fiber

2.8g

Sodium

16mg

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