Grilled Halloumi & Watermelon Salad with Thai Basil
A refreshing and vibrant main course salad featuring salty grilled halloumi, sweet juicy watermelon, crisp cucumber, and a zesty lime-chili dressing with aromatic Thai basil.
Ingredients
- •1 lb Halloumi cheese, block
- •4 cup Watermelon, seedless, cut into 1-inch cubes
- •1 large English cucumber, thinly sliced or julienned
- •0.5 small Red onion, thinly sliced
- •0.5 cup Fresh Thai basil leaves, roughly torn
- •0.25 cup Fresh mint leaves, roughly torn
- •0.25 cup Roasted peanuts, roughly chopped
- •3 tablespoon Lime juice, fresh
- •2 tablespoon Fish sauce
- •1 tablespoon Palm sugar, grated, or light brown sugar
- •1 Garlic clove, minced
- •1 Red bird's eye chili, thinly sliced (remove seeds for less heat)
- •2 tablespoon Olive oil
- • to taste Salt
- • to taste Black pepper, freshly ground
Instructions
- 1.
Prepare the dressing: In a small bowl, whisk together the fresh lime juice, fish sauce, palm sugar (or brown sugar), minced garlic, and sliced red bird's eye chili. Stir until the sugar is dissolved. Taste and adjust for balance – it should be sweet, sour, salty, and spicy.
- 2.
Prepare the salad components: In a large serving bowl, combine the cubed watermelon, thinly sliced cucumber, and thinly sliced red onion. Set aside.
- 3.
Prepare the halloumi: Pat the halloumi block dry with paper towels. Slice the halloumi into 1/2-inch thick planks. Lightly brush both sides of the halloumi slices with 1 tablespoon of olive oil.
- 4.
Grill the halloumi: Heat a grill pan or outdoor grill to medium-high heat. Once hot, place the halloumi slices on the grill. Cook for 2-3 minutes per side, or until golden brown with distinct grill marks. The cheese will soften slightly but retain its shape. Remove from heat and let cool for a minute, then cut the planks into bite-sized pieces or smaller cubes.
- 5.
Assemble the salad: Add the grilled halloumi pieces to the bowl with the watermelon, cucumber, and red onion. Pour the prepared dressing over the salad. Gently toss to combine, ensuring all ingredients are lightly coated.
- 6.
Finish and serve: Add the fresh Thai basil leaves and mint leaves to the salad. Sprinkle with the chopped roasted peanuts. Toss once more very gently. Serve immediately as a refreshing main course.
Tips
- 💡For best results, chill the watermelon cubes in the refrigerator for at least 30 minutes before assembling the salad. This enhances its refreshing quality.
- 💡Do not overcook the halloumi; it should be golden and slightly softened, but not mushy. It will firm up slightly as it cools.
- 💡If you don't have a grill or grill pan, you can pan-fry the halloumi in a non-stick skillet with a little olive oil until golden brown on both sides.
- 💡Adjust the amount of chili to your preferred spice level. For a milder salad, omit the chili entirely.
- 💡This salad is best served fresh. Halloumi can become rubbery if left to sit too long after grilling, and watermelon can release a lot of liquid.
Recipe from TheCookbook.ai
Created by Basil Roux