What you need
- 225 g halloumi, sliced
- 400 g watermelon, cut into chunks
- ½ cucumber, sliced
- 2 handfuls of rocket
- A handful of mint leaves
- 1 tbsp pumpkin seeds, toasted
- Extra virgin olive oil and a squeeze of lime
Putting it together
- Griddle the halloumi: cook the halloumi in a hot dry griddle or frying pan for 1–2 minutes each side, until golden.
- Assemble: arrange the rocket, watermelon and cucumber on plates and top with the hot halloumi.
- Serve: scatter with mint and seeds and add a squeeze of lime.
Why it's good for you: Watermelon is over 90% water and rich in lycopene and citrulline, making it wonderfully hydrating on hot days. Mint cools and soothes digestion. A light, refreshing plate for summer evenings.
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