Watermelon with halloumi and lime-pickled red onions
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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.
First published in 2019
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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
SAVE RECIPE
Method
1
Put the onion in a small bowl with the lime zest, juice and
the sugar, stirring until the sugar has dissolved. Set aside for
about 30 minutes while you prepare the rest of the salad.
Cut the watermelon into 1cm-thick wedges, trimming
off the rind as you go. Spread over a large platter
2
Fire up your barbecue ready for direct grilling, or heat up a
griddle pan on the hob
3
Drizzle a little of the oil over the halloumi (save the rest for the
salad), then place directly over the heat on the grill bars (or in the griddle pan). Cook
for 2–3 minutes, until seared, then turn over with a fish slice and
cook the other side. Once the halloumi is cooked, cut each slice
in half on the diagonal and scatter over the watermelon
4
Sprinkle over the coriander, mint and pickled onion slices,
drizzling over the lime juice from the bowl too. Scatter the
chopped pistachios over the salad
5
Finish with a generous drizzle
of olive oil and a grind of salt and pepper and serve immediately,
while the halloumi is still warm
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