As summer approaches, there’s little more refreshing than a watermelon salad. The combination of salty halloumi and sweet watermelon is simply irresistible.
This is a dish I make often to impress with minimal effort. The chili adds a bit of a kick, while the mint provides freshness—perfect for hot days.
The amazing thing about this dish is how the contrast between caramelized halloumi and juicy watermelon creates perfect harmony in every bite. Don’t be scared of the spicy chili—it is beautifully balanced with lime and mint.
With the dish ready in under 30 minutes, it’s ideal for both weeknight dinners and weekend parties. Remember to serve right after grilling for the best flavor.
Variants & Tips
- For a vegetarian version without cheese, substitute halloumi with grilled eggplant.
- For a tangy twist, add slices of grapefruit or orange.
Serving Suggestions
- Serve with a simple green salad for a light lunch.
- This fits perfectly as part of a tapas spread with Norwegian delicacies.
Frequently Asked Questions
Can I prepare this in advance?
You can slice the halloumi and cube the watermelon ahead of time, but wait to mix and grill until just before serving for the best flavor and texture.
What can I use instead of halloumi?
Feta cheese is a great substitute. It doesn’t need to be grilled but crumbled on top at the end.
Can I use something other than mint?
Basil provides a fresh and aromatic flavor and works well as a substitute for mint.
How do I store leftovers?
Store leftovers in an airtight container in the fridge. Halloumi can become hard when cold, so quickly warm it in a pan before serving again.
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