Watermelon and Halloumi Salad with Dukkah

This Middle Eastern-inspired salad combines the cooling sweetness of watermelon with warm, golden halloumi cheese and aromatic dukkah spice blend. The contrast between the cool, refreshing fruit and the warm, squeaky cheese creates an exciting textural experience, while the dukkah adds a complex nutty crunch that ties all the flavors together. This salad works equally well as a light lunch or sophisticated side dish for grilled meats.
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  • DIFFICULTY: Medium
  • 25 minutes

Ingredients

Serves: 4-6 as a side dish or light main
For the salad:
  • 1kg watermelon, cut into 3cm cubes
  • 200g halloumi cheese, sliced 1cm thick
  • 150g baby spinach leaves, washed and dried
  • ½ red onion, thinly sliced
  • 100g kalamata olives, pitted and halved lengthwise
For the homemade dukkah:
  • 80g raw almonds, roughly chopped
  • 2 tbsp sesame seeds
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
For the pomegranate dressing:
  • 60ml extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp pomegranate molasses
  • 1 tsp ground sumac
  • Salt to taste

Method

  1. Prepare the dukkah: Heat a large, dry frying pan over medium heat. Add almonds and toast for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Add sesame seeds, coriander seeds, and cumin seeds. Continue toasting for another 1-2 minutes until everything is aromatic and golden.
  2. Cool and grind: Remove from heat and let cool completely – this is crucial for proper texture. Using a mortar and pestle or food processor, roughly grind the toasted mixture. Don’t over-process – you want a coarse, textured mixture with some larger pieces for crunch.
  3. Season dukkah: Stir in salt and black pepper. Taste and adjust seasoning. The dukkah should be aromatic, nutty, and well-balanced. Store in an airtight container for up to 2 weeks.
  4. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, pomegranate molasses, and sumac until emulsified. Season with salt to taste. The dressing should be tangy and slightly sweet with a beautiful deep red color from the pomegranate molasses.
  5. Prepare the watermelon: Cut watermelon into uniform 3cm cubes, removing any seeds. Pat dry with paper towels if very juicy to prevent the salad from becoming watery.
  6. Prepare vegetables: If red onion is very sharp, soak thin slices in cold water for 10 minutes, then drain and pat dry. This mellows the bite while maintaining crunch.
  7. Cook the halloumi: Heat a non-stick frying pan over medium-high heat. Pat halloumi slices dry with paper towels. Cook for 2-3 minutes on each side until golden brown and crispy outside, soft inside. The halloumi should have a beautiful golden crust.
  8. Assemble strategically: Arrange baby spinach on a large serving platter. Top with watermelon cubes and red onion slices. Add the warm halloumi and scatter olives throughout.
  9. Finish and serve: Drizzle with pomegranate dressing and sprinkle generously with dukkah. Serve immediately while the halloumi is still warm for the best contrast of temperatures and textures.

Serving suggestions: This salad pairs beautifully with grilled lamb, chicken, or fish. It’s also substantial enough to serve as a light lunch with crusty bread.

Make-ahead tips: Dukkah can be made days in advance. Prepare all other components separately and assemble just before serving to maintain optimal textures.

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