Watermelon Salad with Seared Halloumi and Sumac

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.