Halloumi Salad with Chickpeas, Watermelon and Mint

A summery main-course salad with pan-fried halloumi, spiced chickpeas and juicy watermelon. Mint and lemon add freshness, walnuts add bite.

By yumbelo-Küche · 2 servings · 25 minutes

Ingredients

• 200 g Halloumi
• 1 Dose Chickpeas from a can, drained
• 300 g Watermelon, seeded
• 1 Stück Cucumber
• 2 Stück Tomatoes
• 0.5 Stück Red onion
• 0.5 Bund Mint
• 1 Stück Lemon, juice and zest
• 4 EL Olive oil
• 1 TL Sumac
• 30 g Walnut kernels
• 2 Stück Flatbread
• Salt
• Pepper

Method

1. Cut the halloumi into slices about 1 cm thick. Rinse the chickpeas and let them drain well.
2. Heat two tbsp of olive oil in a pan. Fry the chickpeas over medium heat for 5 minutes, season with salt, pepper and a pinch of sumac, then remove them from the pan.
3. Fry the halloumi in the remaining pan for 2 to 3 minutes on each side until golden brown, then let it cool briefly.
4. Cut the watermelon and cucumber into bite-sized pieces, roughly dice the tomatoes and slice the red onion into thin rings.
5. Toast the walnut kernels in a dry pan briefly until fragrant, then roughly chop them.
6. Finely chop the mint. Whisk together the lemon juice, two tbsp of olive oil, lemon zest, salt, pepper and one pinch of sumac to make a dressing.
7. Toss the watermelon, cucumber, tomatoes, onion, chickpeas and half of the mint in a bowl with the dressing and let it sit briefly.
8. Divide the salad between two plates, place the halloumi on top and sprinkle with walnuts and the remaining mint. Serve the flatbreads warm alongside.