Grilled Halloumi and Watermelon Salad with Pomegranate Dressing

Grilled halloumi and watermelon salad is a summer classic! But this recipe goes a little step further. A zesty pomegranate molasses dressing ties it all together, with rocket for a peppery bite, sweet blueberries, flaked almonds for crunch and crumbled feta for a second layer of creamy, salty richness.

📝 Ingredients

• 2 tablespoons olive oil
• 1 1/2 tablespoons pomegranate molasses (can add more to taste)
• 1 tablespoon runny honey (can add more to taste)
• 1 tablespoon fresh lemon juice
• olive oil for brushing the halloumi
• 8 ounces (225g) halloumi, cut into slices
• 2 ounces (60g) rocket leaves
• 1 pound (450g) watermelon, cut into bite-sized pieces (like small triangles or cubes)
• 3 ounces (85g) blueberries
• 2 ounces (60g) feta cheese (should be able to crumble)
• 2 tablespoons flaked almonds (toasted or untoasted)
• 10 mint leaves, torn in halves
• salt and freshly cracked black pepper to taste

👨‍🍳 Instructions

1. 1In a small bowl or jar, combine all the ingredients for the salad dressing. Give it a good mix, then set aside.
2. 2Brush your halloumi slices with a bit of olive oil on one side - this helps them brown nicely without sticking to the pan or grill.
3. 3Heat a griddle pan over medium-high heat. Add the halloumi, oil-side down and quickly brush the tops with more olive oil. Grill for 2–3 minutes per side until nicely charred. Keep an eye on it - cooking time may vary depending on your pan. Set aside once done.
4. 4Arrange the rocket on a large salad plate or in a wide bowl to form the base of the salad.
5. 5Scatter the watermelon evenly over the rocket, spreading it out so every bite gets a bit of both.
6. 6Nestle the grilled halloumi slices on top of and between the watermelon, tucking them in so they’re nicely spread out.
7. 7Sprinkle the blueberries over the salad, letting them fall naturally between the layers for little bursts of sweetness throughout.
8. 8Lastly, crumble over the feta, scatter the flaked almonds and tuck in a few torn mint leaves. Drizzle with the salad dressing, add salt and freshly cracked black pepper to taste and serve right away.