Equipment
* optional
Ingredients
Main Components
- 250 g halloumi cheese, cut into 1cm thick slices
- 350 g watermelon, rind removed, cut into bite-sized wedges or cubes
- 10 g fresh mint leaves, roughly torn
Dressing and Garnish
- 15 ml olive oil
- 20 g honey
- 1 lemon, juiced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 275 kcal
- Protein
- 15 g
- Carbohydrates
- 12 g
- Fat
- 18 g
- Fiber
- 1 g
- Sugar
- 10 g
- Sodium
- 689 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 117 mg
- Calcium
- 450 mg
- Iron
- 0.6 mg
- Magnesium
- 11 mg
- Phosphorus
- 12 mg
- Zinc
- 0.1 mg
- Vitamin A
- 30 mcg
- Vitamin C
- 9 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.2 mg
- Folate
- 6 mcg
- Water
- 86 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the grill pan or skillet over medium-high heat and let it preheat thoroughly. A properly heated pan is essential to char the cheese before it melts.
While the pan heats, use the cutting board and knife to prepare the watermelon and mint. Arrange the cold watermelon on a serving platter. Brush the halloumi slices lightly on both sides with olive oil.
Place the halloumi slices in the hot pan. Grill for 2 to 3 minutes per side until deep golden brown grill marks appear and the cheese is slightly softened but holds its shape. Use a spatula to carefully flip.
Immediately transfer the hot halloumi from the pan directly to the serving platter, tucking the slices among the cold watermelon pieces.
Drizzle the honey evenly over the halloumi and watermelon. Scatter the torn fresh mint leaves on top. If using, squeeze a light amount of fresh lemon juice over the entire dish to brighten the flavors. Serve immediately.
Chef's Notes
- Always serve this dish immediately after grilling. Halloumi's texture is best when hot and soft; it becomes unpleasantly rubbery as it cools.
- For the highest sensory contrast, ensure your watermelon is ice-cold straight from the refrigerator before assembling the platter.
- A light squeeze of fresh lemon juice cuts through the richness of the cheese and balances the floral sweetness of the honey.
- Slice the halloumi at least 1cm thick. This ensures it develops a robust, flavorful crust on the outside while maintaining a soft, warm interior without melting completely.
Storage
Troubleshooting
Halloumi melts into a puddle or sticks severely to the pan
Cause: The pan was not hot enough before adding the cheese, or the cheese slices were cut too thin.
Fix: Allow a crust to fully form before attempting to move the cheese; use a sharp, thin spatula to scrape it up.
Prevention: Ensure the grill pan is fully preheated and smoking slightly before adding cheese. Cut slices at least 1cm thick.
Halloumi is tough, rubbery, and squeaky
Cause: The cheese has cooled down too much before eating.
Fix: Return to a hot pan for 30 seconds to re-soften.
Prevention: Do not grill the cheese until your guests are ready to eat and the watermelon is already plated.
Cultural Context
Halloumi is a traditional unripened brined cheese originating from Cyprus. Its unique preparation gives it a high melting point, making it exceptionally well-suited for grilling or frying. Pairing salty cheeses with sweet, water-dense summer fruits like watermelon or melon is a historic culinary tradition throughout the Eastern Mediterranean and Middle East, designed to hydrate and replenish electrolytes during hot summer months.
