A fresh summer salad with juicy watermelon, salty feta and golden grilled halloumi, finished with mint, dill and a bright lemon-honey dressing. Sweet, savoury, herby and a little unexpected — but it really works.
Ingredients
- 1 kg watermelon, rind removed and cut into cubes
- 200 g halloumi, sliced
- 100 g feta, crumbled
- ½ cup fresh mint leaves
- ¼ cup fresh dill, roughly torn
- ¼ cup fresh parsley or coriander, roughly chopped
- 2 tbsp olive oil, plus extra for grilling
- 1 tbsp lemon juice
- 1 tsp honey
- ½ tsp lemon zest
- Cracked black pepper
- Pinch of sea salt
Method
- Heat a grill pan over medium-high heat. Brush halloumi with a little olive oil and grill for 1–2 minutes each side, until golden with char marks.
- Whisk olive oil, lemon juice, honey, lemon zest, pepper and a small pinch of salt.
- Add watermelon to a large serving bowl. Scatter over grilled halloumi, feta, mint, dill and parsley.
- Drizzle with the dressing and toss gently just before serving.
- Finish with extra herbs, cracked pepper and a little more lemon zest.
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