Watermelon Feta Salad with Grilled Halloumi

Ingredients · per serving

• ½ medium Cucumber
• 1 medium Lime
• to taste Black pepper
• 3 tbsp Olive oil
• 200 g Halloumi
• 2 small Flatbread
• 120 g Feta
• 1 tbsp Balsamic glaze
• 1 small bunch Fresh mint
• 30 g Pistachios
• ½ medium Red onion
• 500 g Watermelon
• to taste Salt

Instructions

1. Slice the red onion very thinly. Toss with lime juice and a pinch of salt. Let sit 10 min — quick-pickles it.
2. Cut the watermelon into 2cm chunks (deseed if seedy variety). Tip into a wide shallow bowl.
3. Slice the cucumber thinly and add.
4. Crumble the feta into rough chunks over the watermelon.
5. Slice the halloumi into 1cm slabs. Pat very dry with kitchen paper. Heat a non-stick pan over medium-high heat, brush with 1 tsp olive oil. Fry 90 seconds per side until deep gold.
6. Tear the mint leaves over the salad. Add the pickled red onion (drained).
7. Drizzle generously with extra virgin olive oil and balsamic glaze. Crack black pepper.
8. Lay the warm halloumi slabs on top. Scatter toasted pistachios and a final twist of pepper. Plate with warm flatbread alongside. Eat immediately while the halloumi's still warm and the watermelon's cool.

Cook mode lives in the app

Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.