Halloumi and Watermelon Salad (Printable Version)

Grilled Halloumi and juicy watermelon served on arugula with lime and balsamic for a quick Mediterranean bite.

# Ingredients Required:

→ Main Ingredients

01 - 1/2 lb (220 g) Halloumi cheese

02 - 1/2 lb (220 g) fresh watermelon

03 - 3 cups fresh arugula

→ Dressing and Garnish

04 - 1 tablespoon olive oil

05 - 2 tablespoons lime juice

06 - Few drops balsamic reduction (optional)

# Guide to Cooking:

01 - Pat dry the Halloumi cheese with a paper towel and cut it into 2.5 cm (1-inch) thick, evenly sized cubes.

02 - Slice the watermelon into cubes matching the size of the Halloumi pieces and set aside.

03 - Heat a grilling skillet over medium heat. Add olive oil and grill the Halloumi cubes for 2 minutes per side on two sides, ensuring space between each piece.

04 - Arrange a bed of arugula and watermelon cubes on serving plates. Place the grilled Halloumi on top.

05 - Drizzle lime juice and, if preferred, a few drops of balsamic reduction over the salad before serving.

# Extra Suggestions:

01 - Cypriot Halloumi tends to be firmer, making it particularly well-suited for grilling.

02 - For a distinct flavor variation, Halloumi can also be pan-fried in butter.

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