I love this. It is so pretty, fresh, and summery – the kind of dish that is life-affirming to look at! To be honest, I just hack away at the watermelon and get good enough pieces, but you can buy a watermelon slicer that is great for getting chunks and slices out. Not an essential gadget, but useful nonetheless.
Ingredients
For the Salad
- a little olive oil
- 9 oz (250 g) halloumi cheese, cut into cubes, and dried with kitchen paper
- 5½ oz (150 g) watercress, or green mixed leaf salad
- 10 cherry tomatoes (I used yellow and red), halved if you like
- 1 lb 2 oz (500 g) watermelon, cut into cubes
- 10 raspberries
- 2 tbsp toasted pine nuts (optional, but I would)
For the Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey or maple syrup
- salt and freshly ground black pepper
How to Make It
- Heat the oil in a heavy-based frying pan. Add the halloumi cubes and fry for a couple of minutes, until they’re a really good golden brown, turning to colour on all sides. Remove the halloumi and place on kitchen paper to blot off excess oil.
- Scatter the salad leaves on a large plate, add the tomatoes, then the watermelon, and finally, the fried halloumi.
- Now gently scatter the raspberries and pine nuts (if using) on top.
- Mix together the dressing ingredients and drizzle over the salad; it should only be lightly dressed.
