Grilled halloumi and watermelon salad

Grilled halloumi and watermelon salad

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  • 4
  • Easy
  • 20 minutes
  • 20 minutes
  • Ridgeback Shiraz Rosé 2011


  • 12 red chillies, roughly chopped
  • 1/4 cup canola oil
  • 400 g ripe watermelon, cubed
  • 8 radishes, grated
  • 16 black olives, crushed
  • 2 T flat-leaf parsley, finely chopped
  • 1 T red wine vinegar
  • 4 T extra virgin olive oil
  • lemon juice, a squeeze
  • 200 g halloumi, sliced
  • Flour, for dusting
  • Sea salt and freshly ground black pepper

Cooking Instructions

Place a small pan over a high heat, add the chillies to the dry pan and allow them to smoke. Shake around the pan a few times until the chillies become darker in colour and fragrant, but not burnt or blackened.

Transfer to a cool pan and pour over the canola oil to just cover the chillies. Place over a medium heat until they begin to simmer slightly, then remove from the heat.

Combine the watermelon, radish, olives, parsley, red wine vinegar, 1 T olive oil and lemon juice.

Add the remaining olive oil to a hot pan. Dust the halloumi in flour, then fry in batches for 25 to 30 seconds on each side, or until golden and slightly crisp.

Arrange the salad on a platter, top with the halloumi and drizzle with the chilli oil.

Cook’s note: Add sweet smoked paprika or whole garlic and ginger to the chilli oil.

Discover more recipes starring watermelon here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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