Buttery sizzling haloumi with juicy cubes of watermelon, a squeeze of lime, a bite of chilli ... super-quick and sensational summer food.
½ large iceberg lettuce (a crisphead lettuce) 3 cups watermelon cubes (about 1 kg watermelon) 4 kaffir lime leaves, shredded and finely chopped (or blitz in a spice/coffee grinder) 300g, or more, (10 ounces) haloumi 1½ Tbsp butter 2 Tbsp chopped mint ½ tsp flaky sea salt 1 Tbsp lime juice ¼ cup chopped toasted salted cashews 1-2 small hot red chillies, thinly sliced 1 lime, cut into wedges
Haloumi needs to go straight from the pan to the salad, so set everything up before getting it sizzling.
1 Trim iceberg lettuce and break apart into leaves. Wash, dry and tear leaves into large pieces. Put watermelon in a bowl with chopped kaffir lime leaves.
2 Pat haloumi dry with paper towels. Slice haloumi 5mm (about ¼”) thick. Heat a medium frying pan (skillet) over medium heat (use a large frying pan if cooking extra haloumi). Let the pan get hot, then add the butter. Once it has melted and is sizzling, add haloumi. Cook quickly until haloumi is golden brown on both sides, turning with a spatula. Alternatively, cook the haloumi in sizzling butter over medium heat on a barbecue hot plate on both sides until lightly golden.
3 While haloumi is frying, gently toss watermelon with mint, sea salt and lime juice. Arrange lettuce on plates and spoon watermelon into the centre. Top with haloumi. Garnish dishes with chopped cashews, sliced chilli and lime wedges. Serve immediately.