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Salatet Halloumi wa Bateekh

Name: Salatet Halloumi wa Bateekh
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Yield: 2
Cuisine: Lebanese
Ingredients: 200 g halloumi cheese; 300 g watermelon, rind removed and cut into bite-size cubes; 50 g rocket; 15 g fresh mint leaves, roughly torn; 80 g pomegranate seeds; 20 ml extra-virgin olive oil; 15 ml lemon juice, freshly squeezed; 1 g black pepper, freshly ground

This salad is bright, cooling, and intensely summery, with juicy watermelon, peppery rocket, bursts of pomegranate, and fragrant mint. Warm golden halloumi on top adds a salty, satisfying richness that makes the dish feel both refreshing and substantial.

13 min

2 servings

389 kcal

Lebanese

Ingredients

Salad

200 ghalloumi cheese
300 gwatermelon, rind removed and cut into bite-size cubes
50 grocket
15 gfresh mint leaves, roughly torn
80 gpomegranate seeds

Lemon dressing

20 mlextra-virgin olive oil
15 mllemon juice, freshly squeezed
1 gblack pepper, freshly ground

Instructions

1
Prepare all the salad elements first: cut the watermelon into bite-size cubes, tear the mint leaves, and have the rocket and pomegranate seeds ready. Slice the halloumi into 8 even pieces about 1 cm thick so it browns quickly and evenly.
2
In a small bowl, whisk together the olive oil, lemon juice, and black pepper until lightly emulsified. Taste the dressing before seasoning further; halloumi is naturally salty, so extra salt is usually unnecessary.
3
Heat a non-stick frying pan or grill pan over medium-high heat. Add the halloumi slices to the dry pan and cook for 1 to 2 minutes per side until deeply golden at the edges and just softened in the centre. Do not overcrowd the pan, and avoid moving the slices too early so they develop a good crust.
4
Arrange the rocket on a serving platter or two plates. Scatter over the watermelon, mint, and pomegranate seeds, then spoon over about two-thirds of the dressing. Toss very gently so the watermelon keeps its shape.
5
Top the salad with the hot grilled halloumi and drizzle over the remaining dressing. Serve immediately while the contrast between warm cheese and chilled fruit is at its best.

Nutrition per serving

389 kcal

Calories

15g

Protein

22g

Carbs

26g

Fat

Fiber

Notes

•For the best texture, use cold watermelon and serve the salad as soon as the halloumi comes off the pan.
•If your halloumi is very salty, soak it in cold water for 10 minutes, then pat dry thoroughly before grilling.
•A few toasted sesame seeds or chopped pistachios can be added for extra crunch, but they are optional and not traditional to the core salad.

Background

Lebanese cuisine often celebrates the contrast of salty cheese, fresh herbs, and ripe fruit, especially in summer mezze spreads. This kind of salad reflects the Eastern Mediterranean love of combining refreshing produce with briny dairy and bright citrus dressing. While versions vary by household and season, watermelon with mint and cheese is a familiar and beloved pairing across the region.

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