Watermelon Basil Salad

5 from 1 vote

A grilled watermelon basil salad with halloumi to waken up your taste buds during the summer months. Super quick and very refreshing!

Prep Time10

Cook Time6

Total Time16

Course: Appetizer, Grilling, Salad, Side Dish

Cuisine: British, Cypriot

Servings:

Calories: 649kcal

Preheat the grill to 200C/400F for 10 minutes. Whilst the grill heats, remove the skin from the watermelon and cut in half lengthwise. Cut one side into half moons about ½ -¾ inch thick. Set aside 4 slices.
¼ large watermelon
Place the halloumi block on its side and cut into 4 slabs so you have 4 smaller rectangles about ¼ inch thick, the same perimeter size as the original block.
250 g halloumi
Lightly oil the grill grate with an oiled kitchen paper held with some tongs. Place the watermelon and halloumi on the grill and close the lid. Grill for 2-3 minutes until you see some grill marks. Then flip and cook for another 2-3 minutes with the lid closed. Remove from the grill and cut into random sized pieces and arrange on a platter. (We usually season the watermelon with a touch of kosher salt).
Sprinkle with the chopped herbs and red onion and drizzle over the balsamic glaze and olive oil. Season with salt and pepper. Serve immediately with some warm crusty bread.
30 g basil, 30 g mint, 1 tablespoon extra virgin olive oil, ⅛ teaspoon kosher salt, ⅛ teaspoon freshly ground black pepper, 1 tablespoon balsamic glaze, ¼ red onion, crusty bread, assorted charcuterie

This salad would serve two as a main or 4 as a side dish. Nutrition doesn't include serving suggestions such as bread or charcuterie.
Preheat the grill to ensure the best grill marks.
Serve immediately as a warm salad.
Serve with warm crusty bread to mop up the juices.