Watermelon, halloumi, citrus and mint salad - satisfying & refreshing
For this salad, you need to segment a couple of oranges and grapefruit. It’s worth it. This is sharp and refreshing. Watermelon with citrus and mint goes great together. And the salty halloumi really works well with these flavours.
This salad is inspired by this Halloumi, Watermelon & Mint. And there are lots of other inspiring recipes to be found on that page.
I added some avocado in the salad when I first made it. I wanted to add a bit a good helping of unsaturated fat. But to be honest, I think the grilled halloumi and avocado clash a bit. So I would advise adding one or the other. And the grilled halloumi is delicious with the watermelon and citrus.
Watermelon, halloumi, citrus and mint salad
Yield: Serves 2
Suitable for: Gluten-free diet
Ingredients:
- (~600g) ½ watermelon, cubed
- 1 large sweet grapefruit, peeled & segmented
- 2 large sweet oranges, peeled & segmented
- ~250g halloumi
- extra virgin oilive oil
- ½ lime
- *avocado, peeled, cored & sliced & drizzled in lime juice - *optional
- 30 - 50g fresh mint sprigs, leaves
Instructions:
Segment the Grapefruit & Oranges
The larger the fruit the easier it is to separate its flesh from the pith and membranes. Start with the grapefruit. With a sharp finely serated knife, slice off the top and bottom of the grapefruit so that flesh is exposed on the top and bottom. Place the grapefruit flat on a plate and slice down the sides in strips so that you are fully slicing off the peel and pith and. With the peel and pith fully removed, cut out each segment from the membranes. It’s not easy to do and it doesn’t have to be perfect. Discard the peel, pith and any pips you discover in the segments. Do not discard the juice that will fill up the plate, you can pour this over the fruit in the salad bowl. Repeat the same process for the oranges.- Place the cubed watermelon in a large bowl. Slice half of the mint leaves, scatter over. Add the segmented citrus slices to the bowl. Pour over the juices from the plate and squeeze over some lime juice.
Grill the Halloumi
Slice the halloumi. Brush some extra virgin olive oil over the halloumi slices and grill until golden brown. Turn over and make sure both sides are nicely golden brown. Remove from the heat and let cool for at least 5 minutes or until you can safely tear the slices apart.Combine everything
Tear the grilled halloumi slices into the salad bowl. Drizzle a little extra virgin olive oil over everything. Tear the rest of the mint leaves into the salad bowl. Squeeze over some more fresh lime juice. If you want to add avocado do so now. Gently mix around. Taste and add more mint leaves if desired.
Enjoy!
