Quick Salad with Watermelon, Arugula, and Halloumi

I'm back from my solo trip to St. Moritz in Switzerland. It was an incredibly enriching experience during which I was able to admire the most beautiful views up close. The rugged mountain landscapes, glaciers, endless valleys, beautiful forests, clear blue mountain lakes, and even a few edelweiss flowers… I saw a whole collection of stunning natural wonders that sparked my creativity and further fueled my passion for cooking. I’ll be writing more about my travel experience very soon, so you can look forward to some nature photos that will really spark your imagination. 😉

For now, I’d like to share a recipe for a super simple and quick salad. The flavors complement each other well and are, at the same time, so distinct that this dish will keep you captivated until the very last bite. I definitely recommend it if you’re looking for a quick lunch that doesn’t require too much effort. This dish is also somewhat inspired by a hike I took while I was in Switzerland. It was a trek that began on a pebbled path through a beautiful green valley, before the challenging climb toward the summit of Piz Languard began. Various pink flowers grew along the side of the path. The sweeping view was framed by the surrounding mountain peaks, while in the distance the trail wound its way slowly upward. With a little imagination, you can see these elements reflected in the design of this salad. Enjoy!

The Recipe

Ingredients: (serves 2)

• 40 g pine nuts
• 100 g halloumi
• ½ small watermelon
• 2 tbsp balsamic vinegar
• 2 tsp honey
• 6 handfuls of arugula
• Fleur de sel & pepper

Preparation: (15 minutes)

1. Toast the pine nuts in a pan over medium heat. You don't need to add any oil. It will take about 10 minutes for them to turn golden brown. Shake the pan occasionally. In the meantime, feel free to continue with the rest of the recipe. 
2. Cut the halloumi into strips half a centimeter thick. Add some olive oil to a (grill) pan and cook them until they brown. 
3. Cut the watermelon into small cubes. 
4. Mix the balsamic vinegar and honey in a small bowl. 
5. Mix the arugula with the watermelon and pour the honey dressing over it. Arrange on the plates. Sprinkle the toasted pine nuts over the top and arrange the halloumi strips decoratively on top. 

Enjoy your meal!

Zoë, what should I do with the leftover ingredients?

• Pine nuts

You can use pine nuts as a finishing touch on various dishes to make them even more special. You can toast them, as we did in this salad, but they’re also edible just as they are. The toasted version has a more nutty flavor. When unroasted, pine nuts have a less pronounced flavor. Use them, for example, in this luxurious vegetable dish or on this quick wrap. 

• Halloumi

Halloumi is a cheese that doesn't melt when heated, so it can be grilled or pan-fried. With its unique texture and salty flavor, it's a great ingredient for adding a little something extra to salads, for example. That's why it's a perfect fit for this salad with endive, orange, and fried potatoes. 

• Arugula

Arugula is a type of lettuce with a spicy, nutty flavor. Try it on these summery sandwiches with strawberries and goat cheese or this summer salad. 

• Watermelon

Whether as a refreshing snack or with breakfast, you'll definitely be able to use up your leftover watermelon. In this drink with grapefruit and strawberries, you can also add a few watermelon cubes to your glass for a little variety. 

• Balsamic vinegar + honey

You can use this salad dressing to jazz up any salad. Try it, for example, on this cucumber, tomato, and chili salad. Or on this spinach and feta salad, it’s a real hit.