Heat a frypan or griddle on medium-high heat, add oil
Slice watermelon into small wedges
Tear mint leaves roughly
Combine watermelon and mint onto a plate for serving
Slice haloumi lengthways and pepper side facing up
Once oil is heated, add the peppered side facing down, pepper other side
Cook each side for a few minutes until golden and/or grill marks appear
Take off heat, slice and add to watermelon and mint
Splash some balsamic vinegar over the salad and serve immediately
Notes
When grilling haloumi the key is not to dry it out and a griddle pan works well.
On the matter of BBQ’s, this salad is ideal for such an occasion. You could even grill the haloumi on the BBQ plate and if you’re vegetarian, bring extra haloumi to enjoy.
Recipe by Nadia Felsch at https://nadiafelsch.com/2014/10/16/watermelon-haloumi-mint-salad/