Halloumi Watermelon Salad with Arugula and Mint
Dietary
gluten-free
,
vegetarian
Recipe Bundle
June 2026
Meal Course
Lunch
Servings
2
people
Servings
2
people
Ingredients
4
oz
halloumi
, drained and rinsed (approximately ½ of a block)
2
tbsp
extra virgin olive oil
, divided
2
cups
cubed watermelon
2
cups
arugula
¼
cup
fresh mint leaves
, torn
1
tbsp
hemp hearts
juice of one lemon
salt and pepper
, to taste
Instructions
Cut the halloumi into ½ inch slices.
Heat 1 tablespoon of oil nonstick skillet over medium-high heat. Add the slices in a single layer and cook until golden, about 2 minutes per side.
Combine the waterlemon, arugula, mint leaves, and hemp hearts.
Drizzle with the remaining tablespoon of olive oil and lemon juice.
Top with the cooked halloumi.