dinner, sorted update & watermelon halloumi salad with chili crisp vinaigrette

a twist on the classic

Jun 30, 2025

Happy Monday! A quick update/request from me before we dive in.

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Now let’s get to today’s recipe!

⏱️ TOTAL: 20 mins

🍽️ SERVES: 2-4 | DIFFICULTY | 🟢🟢 | DISHES: 🟢🟢

Browse all my recommended tools in one place: Complete Kitchen Collection.

For the salad:

1/2 mini watermelon (about 3 cups cubed)
1 brick halloumi
handful of sturdy greens (like a frise or arugula)

For the chili crisp vinaigrette:

2 tbsp your favorite chili crisp
1 tsp honey
juice of 1 lime
1 tbsp olive oil

To finish:

thinly sliced mint

Prep your watermelon

dice watermelon into cubes and chill until serving (see video for best way to cut).

Make your dressing

in a small bowl whisk together: 2 tbsp your favorite chili crisp, 1 tsp honey, juice of 1 lime and 1 tbsp olive oil. Set aside

Make your halloumi

slice halloumi into 1/2 inch strips and pat dry with a paper towel.
heat 1 tbsp avocado oil in a large frying pan over medium heat. Once warm, add halloumi and cook until golden on both sides (about 1 minute/side). Remove from heat and chop into small squares (similar size to your watermelon).

Assemble immediately

while halloumi is still hot, assemble. Toss your greens in a small amount of dressing and line your serving bowl with them. Top with watermelon, halloumi and more dressing (you may not need it all - start light and add more as needed).
finish with fresh mint and serve immediately.

⏰ prepping in advance: make your dressing and slice your watermelon ahead of time. I don’t suggest prepping the halloumi in advance as it get’s chewy.

🧊storing: eat immediately, or remove as much of the greens as you can and store in the fridge to eat within the day. Dressing will last up to a week in the fridge.

⚠️ Important Note: if a substitute isn't listed below, I don't recommend omitting or replacing that ingredient, as it will significantly alter the final dish.