Watermelon with halloumi and lime-pickled red onions
This psychedelic salad is exactly what you need on a hot summer's day. Crisp refreshing watermelon, beautifully charred halloumi and tangy pickled onions come together on the plate, finished off with a final extra crunch from the pistachios. Recipe taken from Charred by Genevieve Taylor (Hardie Grant, £16.99). Photography by Jason Ingram.
OK, I’ll admit that no actual vegetables were grilled in the making of this salad but I hope you agree it is worthy of inclusion. And, after all, grilled halloumi with almost anything is very much worth eating. You can grill watermelon (useful to know if your melon is a little underripe), but I do prefer its texture when eaten raw.
Ingredients
Metric
Imperial
- 1 small red onion, very thinly sliced
- 2 limes, zested and juiced
- 2 tsp caster sugar
- 1kg watermelon, about 1/2 medium-sized one
- 3 tbsp of olive oil
- 750g of halloumi, 3 x 250g blocks, cut into 1cm thick slices
- 1 bunch of coriander, roughly chopped
- 1 bunch of mint, leaves roughly chopped
- 50g of shelled pistachios, toasted and roughly chopped
- salt
- pepper
Method
Genevieve is a food writer, food stylist, presenter and cookbook author, the latest of which is Charred. with a love of simple and beautiful food. Her time is equally spilt between writing cookery books and pieces for national magazines and newspapers, presenting films on gorgeous recipes and creating food for film and photography that is used in TV, advertising, packaging, PR and marketing campaigns.
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