I love a lot of things, often the most simple ones. For example…the outdoors, coffee (preferably outdoors), knitwear, sunsets, sunrises, the ocean, foggy mornings, clouds covering mountains, cabins – oh, how I love cabins – and exploring new places and taste combinations. Let’s focus on taste combinations for a while. If you, like me, like trying new combinations of foods you probably know that dance-around-the-kitchen-in-joy-dance you do when you realize that you’ve just come up with the best combination ever? Yeah, that feeling. That’s what I’m talking about.
The Internet, well, social media, has been drowning in pictures of halloumi/watermelon salad and I just felt I HAD to try it myself. As the sweet Agnes aka Cashew Kitchen suggested, I also added edamame beans and it was perfect. It is so simple and takes no time to prepare and that’s one thing I like about it. And…grilled halloumi could be the best thing EVER.
What you need is really just grilled halloumi, lettuce, watermelon and edamame beans. Just mix it all together and bam!, ready. Sometimes I add pieces of cucumber and roasted cashew nuts, just to make it a little more filling.
Halloumi, watermelon and edamame salad
1/2 a watermelon
400 g edamame beans, I use frozen
100 g lettuce
200 g halloumi cheese
1 cucumber, optional
2 handfuls of cashews, optional
Cut the watermelon (and cucumber) in cubes.
Cut the lettuce leaves in slices and combine with watermelon (and cucumber) in a large bowl.
Thaw the edamame beans in hot water and remove the pods. Add the beans to the salad and stir to mix.
Slice the halloumi cheese and fry in a skillet until golden. Add to the salad and serve!