Grilled Watermelon and Halloumi Salad

Sweet, salty. Hot, cold. Crispy, soft. Here is a salad full of contrasts that will satisfy the diners gathered on a beautiful summer day.



2 tbsp. (30 ml) aged cider balsamic
3 tbsp. (45 ml) sunflower oil
Salt and pepper


1 block of halloumi cheese, cut into large sticks
4 cups (1 L) cubed watermelon
3 tbsp. (45 ml) roasted pumpkin seeds
A few sprigs of fresh tarragon
Fresh chives, chopped
Salt and pepper


  1. Combine all the dressing ingredients. Set aside.
  2. Lightly oil the halloumi sticks and grill them in a heated BBQ at medium heat (covering the grid with a non-stick BBQ cooking mat is ideal to prevent the cheese from sticking to the grid). Grill on each side. Cut the sticks into coarse cubes. 
  3. Divide the melon and cheese cubes in a serving dish and drizzle with the vinaigrette.

  4. Garnish with roasted pumpkin seeds, tarragon and chives. Salt and pepper. Serve immediately.


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