Watermelon with halloumi and lime-pickled red onions

35 minutes


  • 1 small red onion, very thinly sliced
  • 2 limes, zested and juiced
  • 2 tsp caster sugar
  • 1kg watermelon, about 1/2 medium-sized one
  • 3 tbsp of olive oil
  • 750g of halloumi, 3 x 250g blocks, cut into 1cm thick slices
  • 1 bunch of coriander, roughly chopped
  • 1 bunch of mint, leaves roughly chopped
  • 50g of shelled pistachios, toasted and roughly chopped
  • salt
  • pepper


Put the onion in a small bowl with the lime zest, juice and the sugar, stirring until the sugar has dissolved. Set aside for about 30 minutes while you prepare the rest of the salad. Cut the watermelon into 1cm-thick wedges, trimming off the rind as you go. Spread over a large platter
Fire up your barbecue ready for direct grilling, or heat up a griddle pan on the hob
Drizzle a little of the oil over the halloumi (save the rest for the salad), then place directly over the heat on the grill bars (or in the griddle pan). Cook for 2–3 minutes, until seared, then turn over with a fish slice and cook the other side. Once the halloumi is cooked, cut each slice in half on the diagonal and scatter over the watermelon
Sprinkle over the coriander, mint and pickled onion slices, drizzling over the lime juice from the bowl too. Scatter the chopped pistachios over the salad
Finish with a generous drizzle of olive oil and a grind of salt and pepper and serve immediately, while the halloumi is still warm