Watermelon, Mango And Mint Salad With Grilled Halloumi
  1. Heat a grill pan or skillet over medium-high heat with no oil needed

  2. Pat halloumi dry

  3. Grill halloumi 2–3 minutes per side until golden with crisp edges

  4. Remove halloumi and let cool slightly, then slice into bite-size pieces

  5. Whisk together Dijon mustard, honey, fresh lime juice or white wine vinegar, orange juice, extra virgin olive oil, salt, and optional garlic clove to make the dressing

  6. Combine arugula or mixed greens, diced mango, cubed watermelon, fresh blueberries, and chopped pistachios in a large bowl

  7. Top with grilled halloumi pieces and fresh mint leaves

  8. Drizzle with citrusy Dijon dressing and season with freshly cracked black pepper

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🧺PicnicsSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 20m

Loading...