This refreshing salad with watermelon, halloumi, coriander leaf and toasted coriander seeds is the perfect thing to eat in a heat wave
I’ve recently returned from a retreat chef job in Sicily, where afternoon snacking on watermelon was a daily treat. Watermelon is not just for snacking though, it’s great in salads – particularly with salty cheese like feta, or halloumi like I have put together here. Hydrating and gently sweet, it’s the only thing I want to eat on a sweltering day.
Feel free to swap the coriander for mint, or add toasted pumpkin seeds instead of the coriander – just make the most of whatever you have at home.
- 250g cubed watermelon
- Handful cherry tomatoes, approx 6-7, halved
- 1 spring onion, thinly sliced
- Handful fresh coriander, finely chopped
- Juice of half a lemon
- Drizzle of extra-virgin olive oil, plus extra to cook the halloumi
- 3-4 slices halloumi (approx 100g)
- 1 tsp toasted coriander seeds
- Salt and pepper
- First prep all your cold salad ingredients, as per the ingredients list.
- Warm a frying pan or griddle pan on the hob, and enough olive oil to lightly coat, then pan-fry your slices of halloumi for a couple of minutes each side until lightly browned, only turn once for perfect grid lines, set aside .
- In a small bowl toss together the cubed watermelon with the tomatoes, spring onion and chopped coriander. Squeeze over the lemon juice, add a good drizzle of olive oil and a pinch of salt. Mix well.
- Transfer the watermelon mix to a serving plate and top with the cooked halloumi, sprinkle over the toasted coriander seeds and a little black pepper.