Watermelon, Honey Glazed Halloumi & Za'atar Salad
This watermelon, honey glazed halloumi & za'atar salad is the perfect summer dish! Fresh, vibrant & full of flavour, this one's seriously tasty.
Servings: 3 Portions
Equipment
- Large Mixing Bowl
- Microplane/Grater
- Small Frying Pan
- Large Frying Pan
Ingredients
Za'atar Dressing
- 1½ tsp Sesame Seeds
- 1½ tsp Dried Oregano
- 1 tsp Sumac
- 1 Lime (Zest & Juice)
- 1½ tbsp Olive Oil
- 1 tbsp Honey
Watermelon Salad
- 250 g Halloumi (1 Block)
- ½ A Large Watermelon (Rind Cut Off)
- ¼ Cucumber
- 100 g Cherry Tomatoes
- A Good Handful Of Fresh Mint Leaves (Torn)
- 1 tbsp Honey
Instructions
Za'atar Dressing
- First, place the sesame seeds into a small frying pan then toast over a medium heat, until golden brown. Transfer to a small mixing bowl & leave to cool.
- Add the oregano & sumac to the sesame seeds then mix to combine. Transfer 1 tsp of the za'atar to another small bowl & set aside. We'll be using this for the halloumi.
- Add the lime, olive oil & honey to the remaining za'atar, season with salt & pepper then mix to combine. Set to one side.
Watermelon Salad
- Cut the halloumi into thick slices, dry with kitchen paper then set aside.
- Take the half melon, cut in half lengthwise then cut into 1" thick slices. Transfer to a large mixing bowl.
- Roughly chop up the cucumber & half the tomatoes then add into the bowl with the melon. Add in the torn mint leaves then pour in the za'atar dressing & mix to combine.
- Next, place a large frying pan over a medium-high heat. Add in a tbsp of veg oil then leave to heat up for a minute or two.
- Once the oil is hot, carefully add in the halloumi then fry for 2-3 minutes on each side, until crisp & golden. Pour in a tbsp of honey then continue cooking for 30 seconds, flipping the halloumi over a couple of times, to glaze both sides. Sprinkle with the za'atar that we set aside earlier.
- To serve, pile the watermelon salad into bowls (or onto one large plate) then top with the fried halloumi.
Notes
1. Watermelon - This salad will serve 3-4 people as a side dish or 2 people as a main course. To give our melon a more vibrant colour, we can compress it. This is where we vacuum pack the fruit before serving but this is optional.
2. Halloumi - We're pan frying the halloumi for this salad but feel free to cook the cheese on a bbq or in a griddle pan if you'd prefer.
3. Za'atar - We're making our own za'atar but a ready made one can be used instead. You'll need one tsp for the halloumi & 2-3 tsp for the dressing.
4. Serving - Once dressed, it's best to serve this salad straight away. The fruit & veg can be prepped a couple of days in advance & stored in the fridge. Same with the dressing but make sure to store them separately.