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Grilled Halloumi Cheese with Watermelon Recipe
Ash Tyrrell

Grilled Halloumi Cheese with Watermelon Recipe

I still remember the first time I made grilled halloumi cheese with watermelon—it completely surprised me. I was looking for something fresh, quick, and different for a summer meal, and this recipe delivered more than I expected.
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • Halloumi cheese – 8 oz 225 g, sliced; a firm, salty cheese that grills beautifully without melting and develops a golden crust when heated.
  • Watermelon – 3 cups cubed or sliced; use ripe, seedless, fresh watermelon for the best juicy texture and natural sweetness—never frozen.
  • Olive oil – 1 to 2 tablespoons; helps prevent sticking on the grill and adds a smooth fruity flavor—extra virgin works best.
  • Fresh mint leaves – ¼ cup loosely packed; adds a cooling, aromatic freshness that balances the salty cheese and sweet fruit—tear by hand for best flavor.
  • Fresh lime juice – 1 to 2 tablespoons; brightens the dish and enhances contrast between sweet and savory—always use freshly squeezed juice.
  • Black pepper – to taste; adds mild heat and depth without overpowering the delicate flavors.
  • Optional honey – 1 teaspoon; a light drizzle enhances the sweet-salty balance especially if the watermelon is less sweet.

Method
 

  1. Before I start cooking, I slice the halloumi into even pieces and cut the watermelon into bite-sized cubes. This ensures everything cooks and serves evenly. I also wash and gently dry the mint leaves so they stay fresh.
  2. I preheat my grill pan over medium-high heat until it’s hot. A properly heated surface helps the halloumi develop a crispy crust without sticking. Lightly brushing the grill with oil makes a big difference.
  3. I brush the halloumi slices lightly with olive oil and place them on the hot grill. Each side cooks for about 2–3 minutes until golden brown. I avoid moving them too much so they get clean grill marks.
  4. Once the halloumi is grilled, I arrange the watermelon on a serving plate and place the warm cheese on top. The heat from the halloumi slightly warms the watermelon, creating a lovely contrast.
  5. I drizzle lime juice over everything, scatter fresh mint leaves, and finish with black pepper. Sometimes I add a tiny drizzle of honey for extra balance before serving immediately.

Notes

  • I always grill the halloumi just before serving so it stays crispy and warm.
  • I avoid over-salting because halloumi is naturally salty.
  • I use very cold watermelon for the best contrast with the hot cheese.
  • I tear mint leaves instead of chopping to keep their flavor fresh.