Lunch

Halloumi and Watermelon Salad with Mint

Name: Halloumi and Watermelon Salad with Mint
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 90 g Halloumi; 250 g Watermelon; 100 g Cucumber; 40 g Rocket; A handful, torn Fresh mint; Juice of half Lime juice; 5 g Olive oil; A pinch Chilli flakes; To taste Black pepper

Hot griddled halloumi over cold watermelon, cucumber and rocket with mint, lime and chilli. A summer plate that takes ten minutes. 23 g of protein for 433 kcal.

Calories: 433kcal
Protein: 23g
Fat: 29g
Carbs: 22g

Per serving, makes 1. 10 minutes of work. Published 8 September 2026.

Allergens

Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Halloumi and Watermelon Salad with Mint, plated and ready to serve. — The finished recipe. Halloumi and Watermelon Salad with Mint

Ingredients 1 to 6 for halloumi and watermelon salad with mint arranged separately on a dark worktop. — Ingredients 1 to 6. 90 g Halloumi. 250 g Watermelon (Flesh only.). 100 g Cucumber. 40 g Rocket. A handful, torn Fresh mint. Juice of half Lime juice

Ingredients 7 to 9 for halloumi and watermelon salad with mint arranged separately on a dark worktop. — Ingredients 7 to 9. 5 g Olive oil. A pinch Chilli flakes. To taste Black pepper

Halloumi and Watermelon Salad with Mint, preparation step 1: Cut the watermelon into chunks and the cucumber into thick half-moons and arrange over the rocket on a plate. Squeeze the lime over. — Step 1. Cut the watermelon into chunks and the cucumber into thick half-moons and arrange over the rocket on a plate. Squeeze the lime over.

Halloumi and Watermelon Salad with Mint, preparation step 2: Slice the halloumi 1 cm thick and cook in a dry, hot pan for two minutes a side until golden. — Step 2. Slice the halloumi 1 cm thick and cook in a dry, hot pan for two minutes a side until golden.

The finished halloumi and watermelon salad with mint. — Step 3. Lay the hot halloumi over the cold fruit, trickle the oil over, and finish with the mint, chilli flakes and pepper.

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Ingredients

Halloumi90 g
Watermelon250 g
Flesh only.
Cucumber100 g
Rocket40 g
Fresh mintA handful, torn
Lime juiceJuice of half
Olive oil5 g
Chilli flakesA pinch
Black pepperTo taste

Method

Cut the watermelon into chunks and the cucumber into thick half-moons and arrange over the rocket on a plate. Squeeze the lime over.
Slice the halloumi 1 cm thick and cook in a dry, hot pan for two minutes a side until golden.
Lay the hot halloumi over the cold fruit, trickle the oil over, and finish with the mint, chilli flakes and pepper.

Worth knowing

The contrast is hot and salty against cold and sweet, so the halloumi goes on straight from the pan and the melon comes straight from the fridge.
Ninety grams of halloumi is 288 kcal, two-thirds of the plate. The rest is mostly water and leaves.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.