Grilled halloumi and watermelon salad with charred sweetcorn and mint
Bright summer salad: charred sweetcorn, juicy watermelon and golden halloumi with a smoky lemon dressing — perfect for BBQs.
This is the sort of salad that makes people sigh with relief at a summer barbecue. Juicy watermelon and smoky-charred sweetcorn sing against salty, golden halloumi and a lemony, smoky dressing. It’s quick to pull together so you can spend less time faffing and more time by the grill. Serve as a showy side or a light main with crusty bread.
Ingredients
- 250 g halloumi — cut into 1cm slices
- 600 g watermelon — diced into 2cm cubes
- 2 sweetcorn — whole ears
- 300 g cherry tomatoes — halved
- 1 red onion — thinly sliced
- 60 g rocket
- 15 g fresh mint — leaves picked and torn
- 10 g fresh basil — leaves torn
- 60 ml extra virgin olive oil — divided (for dressing and grilling)
- 1 lemon — zested and juiced
- 15 ml runny honey — optional for the dressing
- 15 ml red wine vinegar
- 5 ml smoked paprika
- 5 ml ground cumin
- sea salt — to taste
- black pepper — freshly ground, to taste
- 1 red chilli — finely sliced, optional
Equipment
- barbecue or griddle pan
- tongs
- sharp knife
Instructions
Make the dressing: in a small bowl whisk together 30 ml extra virgin olive oil, red wine vinegar, the lemon zest and juice, runny honey, smoked paprika, ground cumin, a pinch of sea salt and a few grinds of black pepper until emulsified.
Preheat the barbecue to high (hot grill) or a griddle pan on the hob until smoking-hot — aim for around 230°C at the grill surface.
Brush the sweetcorn with about 1 tbsp (15 ml) extra virgin olive oil and season with a little sea salt. Place directly on the hot grill and char, turning every 2 minutes, until blackened in spots and cooked through, about 10 minutes total.
While the corn chars, pat the halloumi slices dry with kitchen paper, brush both sides with the remaining 15 ml extra virgin olive oil and season with black pepper and a light sprinkle of sea salt. Grill the halloumi for 2–3 minutes per side until deep golden (about 6 minutes total).
When the sweetcorn is cool enough to handle, stand each ear upright and cut the kernels off with a sharp knife into a bowl.
In a large bowl combine the watermelon, cherry tomatoes, red onion, rocket, fresh mint and fresh basil. Add the charred corn kernels and pour over the dressing; toss gently to coat. Taste and adjust seasoning with sea salt and black pepper.
Divide the salad between plates or a large sharing platter, top with the warm grilled halloumi and scatter over the finely sliced red chilli if using. Serve immediately.
Tips
- Pat the halloumi dry before grilling — it browns far better without excess moisture.
- Char the corn until it has blackened spots but isn’t completely burnt; that smoky char is the star flavour.
- Make the dressing up to a day ahead and keep chilled; bring to room temperature and whisk before serving.
- If you don’t have a barbecue, use a hot griddle pan on the hob and a hot baking tray under a high grill to finish the corn.
- Assemble the salad just before serving so the watermelon stays crisp and the halloumi remains warm.
Substitutions
halloumi → firm tofu, pressed and grilled (250 g)
Noticeably differentwatermelon → cantaloupe or seeded melon, same weight
Stays closerunny honey → maple syrup, same quantity
Stays closefresh mint → fresh coriander, same quantity
Noticeably different
Nutrition
Per serving · estimated
- 490
- Calories
- 16 g
- Protein
- 33 g
- Carbs
- 31 g
- Fat
- 4 g
- Fibre
- 14 g
- Sugar
- 480 mg
- Sodium
FAQ
Can I make this salad ahead?
Make the dressing and char the corn ahead, but combine the watermelon and rocket just before serving so they don’t go soggy. Grill the halloumi just before serving for best texture.
Is this suitable for vegetarians?
Yes — the recipe as written is vegetarian. It is not vegan because of the halloumi and runny honey.
How do I store leftovers?
Keep components separately: halloumi and salad in airtight containers in the fridge for up to 2 days. Reheat halloumi quickly under a hot grill or in a griddle pan.
Can I use frozen corn?
Yes — defrost and pat dry, then char in a hot griddle pan until browned. It will still be delicious but less smoky than fresh charred corn.
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