1. Grill the Halloumi

To begin, heat a non-stick pan or a grill pan over medium heat. Add the halloumi slices to the pan, cooking each side for about 2 minutes or until golden brown and crispy on the edges. Grilling halloumi enhances its flavor and gives it a nice texture that complements the watermelon. Once grilled, remove the halloumi slices from the pan and set them aside to cool slightly.

2. Prepare the Watermelon

While the halloumi is grilling, prepare the watermelon by removing any seeds and cutting it into bite-sized cubes. Depending on the size of your watermelon, you should end up with approximately 4 cups of watermelon cubes. Ensure that the pieces are evenly sized for uniformity in the salad.

3. Make the Dressing

In a small bowl, combine lemon juice, olive oil, honey, black pepper, and red pepper flakes (if using). Whisk these ingredients together until the dressing is well blended and emulsified. The honey adds a subtle sweetness that pairs beautifully with the tartness of the lemon, while the red pepper flakes give the dressing a mild kick.

4. Assemble the Salad

In a large mixing bowl, gently combine the watermelon cubes, chopped mint leaves, and sliced red onion. Toss them lightly to distribute the ingredients evenly, ensuring the flavors mix together without crushing the watermelon.

5. Add the Halloumi

After assembling the watermelon mixture, arrange the grilled halloumi slices over the salad. This not only adds a savory element to the salad but also creates an attractive visual presentation.

6. Drizzle the Dressing

Pour the prepared lemon-honey dressing over the salad and toss gently to coat all the ingredients evenly. Be careful not to overmix, as you want to maintain the integrity of the watermelon cubes and halloumi slices.

7. Serve and Enjoy

Allow the salad to sit for about 10 minutes before serving. This gives the flavors time to meld together, enhancing the overall taste of the dish. Serve chilled, as it will be most refreshing when served cold.