Halloumi and watermelon – have you tried it? We have mentioned the deliciousness of this combination a few times over the years. Salty halloumi and sweet juicy watermelon. Matches made in heaven! There are many variations to this recipe – so which is right for Olympus Halloumi? We see many versions where you must slice halloumi finely. This works really well for imported halloumi made on sheep and goat’s milk. This generally has a denser texture and saltier flavour. Our minted Olympus Halloumi is made on cow’s milk, and is made to a time-honoured recipe that when at its best has a puffy texture on the inside whilst crisp on the outside. Thick cuts work best to achieve this, and we recommend you be generous when slicing your Olympus Halloumi. It is also a salt-reduced variety, so this won’t result in overpowering your watermelon.
If using our buffalo halloumi, you may like to slice thinner as the flavour is earthier and a little stronger.
Halloumi and watermelon is a traditional dish in Cyprus mostly served as luscious slices using uncooked halloumi, (which offers a milder flavour when uncooked). On a hot day there is nothing better – especially if you are lucky enough to be relaxing in a seaside spot in Cyprus while you eat it!
The salad is best made just before serving, leaving the halloumi until last so that it is still warm on the plate. It only takes a few minutes to whip up this dish, so we like to keep it pretty simple and let good, simple ingredients speak for themselves. So make sure you choose a nice watermelon which is red, juicy and full of flavour. We love the added sweet tang of a balsamic reduction, or you could also simply squeeze lemon if you prefer. We know you will love this easy, tasty dish so perfectly fresh for summer. Enjoy.
Olympus Halloumi and Watermelon Salad
- 150 grams Olympus Halloumi
- 1/4 watermelon (enough to cut equal sized chunks of halloumi and watermelon)
- 1 handful fresh mint leaves
- 60 grams rocket leaves
- 1/4 cup pine nuts
- 1/2 cup balsamic vinegar
- 2 Tb brown sugar
- Dry roast pine nuts in a frying pan on medium heat until fragrant and brown (you will need to watch to ensure they don't burn). When ready set aside.
- In a small saucepan, add balsamic vinegar and sugar, stirring until sugar has dissolved. Bring to the boil, and then turn to a simmer until mixture reduces and thickens. Once cool, be sure to remove from heat and transfer to your serving jug, as it will thicken further on standing.
- Arrange rocket leaves in your salad bowl or serving plate. Covering to create a nice bed for the luscious watermelon-halloumi combo.
- Cut watermelon into thick bite-sized cubes (about 3 cm) and arrange on top.
- Slice halloumi into the bite-sized cubes of the same size as your watermelon. Heat a dry non-stick pan on medium heat. place halloumi cubes in pan, and allow to cook on one side until golden brown. (Note the natural fats will release on cooking, this is perfectly normal. Usually when this is evaporated it is time to turn).
- Scatter halloumi cubes in between watermelon on your salad bowl. Tear mint leaves over and sprinkle pine nuts. Drizzle with balsamic reduction (or leave off so guests can serve themselves). Serve immediately.