‘Halloumi’ and Watermelon Salad with Mint Dressing

Servings: Serves 3

Nutritional Information:

Per serving (394g)

Calories 533, Fat 35g, Saturates 4.2g, Carbohydrate 34g, Sugars 13g, Fibre 8g, Protein 27g, Salt 1.2g




For the halloumi marinade, add the lemon juice, miso paste, nutritional yeast, mint sauce, garlic salt, oregano and water to a shallow tray, and mix together. Slice the tofu into 1cm-thick pieces and place on a tray. Leave the tofu to marinate for 1-2 hours.


To make the mint dressing, add the olive oil, lemon juice, mint, maple syrup, Dijon mustard, garlic and water to a food processor, and blend until smooth and emulsified.


Next, to cook the halloumi, heat the olive oil in a griddle pan or frying pan over a medium-high heat and cook for roughly
2 minutes on each side until the edges crisp up and start to brown.


To assemble the salad, share the ingredients equally between four dishes and finish with a light drizzle of the dressing.


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