Watermelon & herb salad with grilled halloumi

This herby, summery watermelon starter recipe marries Greek flavours to perfection

  • Ready inn 20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 522
  • fat 20g
  • saturates 10g
  • carbs 67g
  • sugars 0g
  • fibre 2g
  • protein 17g
  • salt 1.33g


  • 1 small bunch watermelon, about 1kg/2lb 4oz (or any other ripe melon)
  • 1 small bunch each coriander, flat leaf parsley, mint, leaves only
  • 240g pack halloumi cheese, cut into 8 slices
  • zest and juice 1 lemon
  • 4 tbsp olive oil


  1. Halve the watermelon lengthways. Slice into eighths, cut away the skin and pith and then slice into 1cm thick slices to make small triangles. Place the melon in a large bowl and add all the herbs.

  2. Heat a griddle pan until very hot and griddle the halloumi slices for 30 secs on each side until well browned. Cool for a few moments before adding to the salad.

  3. Whisk the lemon juice and olive oil together and season to taste. Pour the dressing over the salad ingredients and toss gently to combine. Serve immediately with griddled or toasted Italian bread.

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