Salatet Halloumi wa Bateekh

Nutrition · per serving

Steps

1. 1

   Prepare all the salad elements first: cut the watermelon into bite-size cubes, tear the mint leaves, and have the rocket and pomegranate seeds ready. Slice the halloumi into 8 even pieces about 1 cm thick so it browns quickly and evenly.

   300 g watermelon, rind removed and cut into bite-size cubes15 g fresh mint leaves, roughly torn50 g rocket80 g pomegranate seeds200 g halloumi cheese
2. 2

   In a small bowl, whisk together the olive oil, lemon juice, and black pepper until lightly emulsified. Taste the dressing before seasoning further; halloumi is naturally salty, so extra salt is usually unnecessary.

   20 ml extra-virgin olive oil15 ml lemon juice, freshly squeezed1 g black pepper, freshly ground
3. 3

   Heat a non-stick frying pan or grill pan over medium-high heat. Add the halloumi slices to the dry pan and cook for 1 to 2 minutes per side until deeply golden at the edges and just softened in the centre. Do not overcrowd the pan, and avoid moving the slices too early so they develop a good crust.

   200 g halloumi cheese
4. 4

   Arrange the rocket on a serving platter or two plates. Scatter over the watermelon, mint, and pomegranate seeds, then spoon over about two-thirds of the dressing. Toss very gently so the watermelon keeps its shape.

   50 g rocket300 g watermelon, rind removed and cut into bite-size cubes15 g fresh mint leaves, roughly torn80 g pomegranate seeds20 ml extra-virgin olive oil15 ml lemon juice, freshly squeezed1 g black pepper, freshly ground
5. 5

   Top the salad with the hot grilled halloumi and drizzle over the remaining dressing. Serve immediately while the contrast between warm cheese and chilled fruit is at its best.

   200 g halloumi cheese20 ml extra-virgin olive oil15 ml lemon juice, freshly squeezed1 g black pepper, freshly ground

Origin & History

Lebanese cuisine often celebrates the contrast of salty cheese, fresh herbs, and ripe fruit, especially in summer mezze spreads. This kind of salad reflects the Eastern Mediterranean love of combining refreshing produce with briny dairy and bright citrus dressing. While versions vary by household and season, watermelon with mint and cheese is a familiar and beloved pairing across the region.