Haloumi is one of the greatest inventions of all time. It’s salty, it’s squeaky, it’s kinda crumbly. I love eating it on its own, grilled, with a squeeze of lemon. But it’s even more delicious when you add some element of sweetness to counteract the salty hit.
Recently I knocked together a summery haloumi salad that I loved so much I made a second serving of it straight away. Yup, I ate an entire pack of haloumi in one sitting. No judging, please. Watermelon ain’t just for Beyonce, especially when it’s paired with haloumi.
Serves one hungry person (but more likely two).
- 1 pack haloumi
- a wedge of a watermelon (I dunno, I’m not good with measurements *sassy girl emoji*)
- 1 Lebanese cucumber
- flat leaf parsley (or mint would work a treat!)
- half a lemon
- extra virgin olive oil
- day-old torn sourdough (optional)
Slice haloumi and fry in a grill pan (or a regular pan is also fine). Meanwhile, slice cucumber and halve so they’re in the shape of semicircles. Cut watermelon into roughly similar-sized sticks as the haloumi. If you’re including croutons, coat the torn sourdough in olive oil before baking it in the oven for a few minutes. Assemble all ingredients on a plate, adorn with parsley leaves, squeeze some lemon, and drizzle with extra virgin olive oil. Dunso. Eat with glee. Preferably in front of the TV with a mojito (because then you’re using the mint for your drink, too – two birds, one stone).