Instructions
Follow the steps and taste along the way.
Prepare the salad ingredients
Cut the watermelon into roughly 2 cm cubes and gently pat them dry with a paper towel. Slice the cucumber into thin half-moons. Rinse the arugula and mint, then dry them thoroughly. Cut the halloumi into slices about 1 cm thick and pat them dry.
Toast the pumpkin seeds
Heat a dry skillet over medium heat. Add the pumpkin seeds and toast for 2 to 3 minutes, shaking the skillet occasionally. Once they become fragrant and lightly browned in spots, transfer them to a plate.
Sear the halloumi
Wipe out the skillet, heat it over medium-high heat, and add 5 ml of the olive oil. Cook the halloumi slices for about 2 minutes per side, until golden and slightly crisp on the surface. Set them aside briefly.
Whisk the dressing
Squeeze 20 ml of juice from the lemon and finely grate the zest from half of it. In a bowl, whisk together the juice, lemon zest, the remaining 10 ml of olive oil, sumac, honey, salt, and black pepper.
Assemble and serve the salad
Arrange the arugula, cucumber, and watermelon on a plate. Drizzle with the dressing and toss gently. Top with the warm halloumi, mint, and toasted pumpkin seeds. Serve right away while the cheese is warm and the salad is fresh.
