Golden Halloumi, Fresh Watermelon and Pea Salad

Golden Halloumi, Fresh Watermelon and Pea Salad

with Toasted Pepitas and Balsamic Glaze

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Juicy, sweet watermelon takes center stage in this summer-inspired weeknight salad. Halloumi, pepitas, balsamic glaze and DIY croutons feature as the delicious supporting cast!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Halloumi Cheese


113 g


113 g

Spring Mix

113 g

Sugar Snap Peas

7 g


2 tbsp

Balsamic Glaze


1 unit

Ciabatta Bun


1.5 tsp

Garlic Salt


28 g


Not included in your delivery

¼ tsp

Salt and Pepper*

3 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories790 kcal
Fat55 g
Saturated Fat21 g
Carbohydrate44 g
Sugar15 g
Dietary Fiber4 g
Protein31 g
Cholesterol100 mg
Sodium1880 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Large Bowl
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Cut halloumi into 1/4-inch thick slices. Rinse slices under cold water, then pat dry with paper towels. Tear ciabatta into 1-inch pieces. Trim, then thinly slice peas. Cut watermelon into 1-inch pieces. Roughly chop basil.


Toss ciabatta pieces with 1 tbsp oil and 1/2 tsp garlic salt (dbl both for 4ppl) in a large bowl. Season with pepper. Heat a large non-stick pan over medium heat. When hot, add ciabatta pieces. Cook, stirring occasionally, until golden-brown on all sides, 5-6 min. Transfer croutons back to the large bowl. (TIP: Cook in batches for 4 ppl.)


Add pepitas to the same dry pan. Toast, stirring often, until golden-brown 1-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to the large bowl with croutons.


Add halloumi in the same pan. Cook, until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl.) Transfer to a plate.


Add spring mix, watermelon and basil in the large bowl with croutons and pepitas. Drizzle over half the balsamic glaze and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss to combine.


Divide watermelon salad between plates. Top with halloumi. Sprinkle over snap peas. Drizzle over remaining balsamic glaze.