Chilled watermelon, grilled halloumi, cucumber, fresh mint, and a chili-lime dressing. Sweet meets salty in the summer salad that needs no improvement.
Watermelon must be ice cold. Refrigerate at least 2 hours, ideally overnight. Warm watermelon is a different and inferior fruit.
Dry the slices completely. Grill in dry hot pan 2 minutes each side until golden grill marks form. Serve within minutes of cooking — cold halloumi is rubbery.
Whisk lime juice, honey, chili, and olive oil. The honey balances the acid and the chili lifts the sweetness of the watermelon.
Layer watermelon and cucumber on platter. Place warm halloumi directly on top. Scatter mint and chili. Drizzle dressing. Eat within 10 minutes.