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, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Halloumi Cheese


113 g


113 g

Spring Mix

113 g

Sugar Snap Peas

2 tbsp

Balsamic Glaze


1 unit

Ciabatta Roll


½ tsp

Garlic Salt

28 g


Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3305 kJ
Calories790 kcal
Fat55 g
Saturated Fat21 g
Carbohydrate44 g
Sugar12 g
Dietary Fiber4 g
Protein31 g
Cholesterol100 mg
Sodium1900 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Large Bowl
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon

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 crosswise. Cut watermelon into 1-inch pieces.


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 pan. Toast, stirring often, until golden-brown1-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to the large bowl with croutons.


Add halloumi to 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 and watermelon to 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.