Watermelon, mint & halloumi salad with chilli

This pairing of melon & salty cheese was from the summer, when watermelon made an appearance in the veg boxes; however thought I’d post it now, as the general concept can be replicated with other types of melon – e.g. cantelope, which made an appearance in this week’s box – and any other salty cheese, e.g. feta.

So really this is a general recipe for a {insert melon of choice here}, mint, {insert salty cheese of choice here} salad, with or without chilli, as you see fit.


  • Melon (watermelon, cantaloupe, honeydew, etc.), cut into 1.5cm cubes
  • salty cheese – halloumi, feta, etc., cut into 1cm cubes, or if using halloumi, into small slices for frying/grilling
  • a mix of salad leaves of your choice – rocket, romaine, purple lettuce, etc.
  • escallion shallot, finely sliced into rings
  • a few bunches of mint, leaves removed from stems
  • chilli peppers, finely chopped
  • dressing: mix a basic vinaigrette of olive oil, a couple tbsps of a good balsamic vinegar, a tsp wholegrain mustard, salt & pepper.


  1. If using halloumi instead of feta, fry or grill the cheese first to get that perfect squeaky crunchy texture.
  2. Make salad by placing all ingredients in a bowl, except the chilli.
  3. Mix dressing.
  4. Add chilli to dressing.
  5. Dress salad.
  6. Eat.

I’ll add another pic later of the cantaloupe & feta version, if I can remember to…

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