Halloumi Asian Pear and Watermelon Salad with Cilantro Lime Sesame Dressing
Simple, refreshing and filling— that’s what this salad is. Inspired by a salad I had recently while on vacation in St Barth’s, this dish features the meatiness of grilled halloumi cheese paired with the juicy bite of watermelon and Asian pear (if you can’t find them, try Bosc pear), all dressed up with a zingy lime and sesame dressing. Halloumi hails from Cyprus, and is a semi-hard unripened brined cheese with a mild salty flavor and its signature squeaky bite— it’s perfection when seared in a pan (or even grilled) as it holds its shape and is an easy (and delicious) way to replace meat in dishes. So really, tropical island memories aside, this salad is perfect for lighter, healthier eating anytime.
Serves 4
INGREDIENTS
8 oz halloumi cheese, sliced into 3/8” slices
8 oz watermelon, cut into small wedges
1 Asian pear, peeled, cored and cut into 1/4” slices
½ cup cilantro, plus more for garnish
¼ cup water, plus more as needed
¼ cup olive oil, plus 1 tablespoon
2 tbsp tahini
1 tbsp rice wine vinegar
2 limes, juiced (approximately 4 tbsp)
Kosher salt and black pepper
¼ tsp chili flake (optional)
Flaky sea salt, for finishing
METHOD
To make the dressing, add cilantro, water, 1/4 cup olive oil, tahini, rice wine vinegar, and half the lime juice to a food processor and blend until smooth— approximately 15 seconds. Season with salt and pepper. If needed add more water, a bit at a time, until desired consistency is achieved. Transfer to a bowl and set aside.
In a non-stick skillet over medium heat, add 1 tbsp olive oil and sear halloumi until golden brown— approximately 1 minute per side.
Arrange watermelon, Asian pear and halloumi on a platter, then drizzle with dressing. Sprinkle with chili flake (if using), garnish with cilantro and finish with remaining lime juice along with flaky sea salt and serve.