Grilled
Halloumi Salad

Ingredients

• 3 tablespoons local raw honey
• 2 limes, juice and zest
• 1 teaspoon dried oregano, crushed between your palms to wake it up
• 1/4 cup extra virgin olive oil, plus more for the cheese
• 1/2 red onion, shaved paper-thin
• 1 small watermelon, chilled and cut into 1-inch wedges
• 2 blocks high-quality halloumi, sliced into 1/2-inch slabs
• 1 bunch fresh mint, torn by hand
• 2 cups arugula
• 1/2 cup roasted pistachios, crushed
• Flaky sea salt, to finish

Method

1. Prep the main characters. Pat the halloumi dry. Wet cheese steams, dry cheese sears. Brush it lightly with olive oil. In a separate bowl, whisk the lime juice and zest, honey, olive oil, and oregano. Set the dressing aside.
2. The sear. Get the halloumi onto a hot grill. You are not cooking it through, you just want those charred grill marks. 60 to 90 seconds a side.
3. The build. On a large platter, scatter the watermelon in rustic chunks. Nest the warm grilled halloumi slices in between.
4. The dressing. Drizzle the lime vinaigrette over the top. Add the mint, arugula, and red onion, then a little more vinaigrette.
5. The garnish. Top with the crushed pistachios. Finish with a dusting of flaky sea salt. Enjoy.