Salad with fried halloumi and watermelon
Crispy halloumi fried in a dry skillet is complemented by sweet watermelon, arugula, and mint; a lime- and oil-based dressing reveals the flavors.
- Time
- 15 min
- Serving
- 470 kcal
- Ingredients
- ≈ $4.19
- Protein
- 24 g
Ingredients
- 1 Halloumipack 200 g ≈ $5.00 100 g
- 2 Watermelon≈ $1.25 per kg 200 g
- 3 Arugulapack 100 g ≈ $2.80 40 g
- 4 Fresh mintpack 30 g ≈ $2.20 3 g
- 5 Lime≈ $5.00 per kg 20 g
- 6 Olive oil 8 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preparation: slice halloumi1 into 1 cm-thick slices, cube watermelon2 into 2 cm pieces, rinse and dry arugula3, rinse and dry mint. Heat a dry 20 cm skillet over medium heat until a light haze appears.
Frying the halloumi1: fry the halloumi in a dry skillet over high heat for 2 minutes on each side, until a golden crust and crisp edge appear; turn carefully and do not press. The browning side stops when a dense crust forms.
Preparing the watermelon2 and greens: toss the watermelon cubes with the arugula3 and mint in a large bowl, mix with a gentle turn to evenly coat the greens with the watermelon. Time: 1 minute; state: evenly distributed.
Dressing: in a bowl combine olive oil with freshly4 squeezed lime5, lightly salt to taste and mix until the dressing is smooth.
Assembling the salad: lay the fried halloumi1 over the watermelon2, greens and mint, drizzle with the dressing.
Serving: serve immediately; the salad can be complemented with fresh4 bread or crackers.
Tips
- Why it works
- Fry halloumi in a dry skillet to avoid steam. It prevents the cheese from sticking and ensures a crispy crust. Overcrowding the pan lowers the temperature and makes it soggy.
- Substitutions
- Use feta (80g) for halloumi if you prefer milder flavor; swap lime for lemon (20g juice) if unavailable. Skip mint if you don’t have it.
- Common mistakes
- Overcooking halloumi turns it rubbery. Stop when the edges curl and the center is still soft. If it smells burnt, it’s too late.
- Storing and reheating
- Eat fresh; halloumi loses crispness after 2 hours. If storing, keep dressing separate and toss just before serving.
- Serve with
- Pair with warm pita bread or whole-grain crackers to balance the salad’s juices and add texture.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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