Melon & Hot Honey Halloumi Salad

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SERVES:

2–4

Prep Time:

10 MINUTES

Cook Time:

5 MINUTES

This one's got the lot: juicy melon, salty halloumi, sticky hot honey, and enough going on texturally that it barely feels like a salad. The trick is getting the halloumi properly golden before the honey hits the pan — that last minute of glazing is where it all comes together. Chuck it over a base of melon, cherry tomatoes, and black olives, spoon over a sharp lemon dressing, and you've got a no-fuss summer dish that works as a side or a light main. Ten minutes, one pan, zero complaints.

_INGREDIENTS:

4 cups melon, peeled and cut into bite-sized cubes
10–12 cherry tomatoes, halved
¼ cup black olives
1 block halloumi, sliced into thick pieces
1 Tbsp hot honey
Handful of fresh basil leaves, torn
Olive oil, for cooking

_DRESSING:

1 Tbsp lemon juice
3 Tbsp olive oil
1 tsp vinegar
Salt and pepper
‍

_{INSTRUCTIONS:}

Peel the melon and cut into bite-sized cubes. Halve the cherry tomatoes. Arrange the melon and tomatoes on a large serving plate and scatter over the black olives.
In a small bowl, whisk together the lemon juice, olive oil and vinegar. Season with salt and pepper and set aside.
Slice the halloumi into thick pieces. Heat a drizzle of olive oil in a large frying pan over medium heat. Cook the halloumi for 2–3 minutes each side until golden.
Add the hot honey to the pan and let it bubble around the halloumi for about 1 minute until lightly glazed. Remove from the heat.
Arrange the glazed halloumi over the melon and tomatoes. Scatter over the torn basil, spoon over the dressing, and finish with an extra pinch of salt and pepper if needed. Serve immediately while the halloumi is warm.

wonkybox

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