Watermelon salad 2

Halloumi and Watermelon Salad with Mint Dressing

Make plant-based halloumi using tofu and a simple marinade! This salad is a perfect light summer lunch.



  • For the halloumi:

    • 1 lemon, juice only
    • 2 tbsp white miso paste
    • 4 tbsp nutritional yeast
    • 1 tsp mint sauce
    • 1 tsp garlic salt
    • 1 tbsp dried oregano
    • 2 tbsp water
    • 280g (10oz) tofu
    • 1 tbsp olive oil

  • For the mint dressing:

    • 2 tbsp olive oil
    • ½ lemon, juice only
    • 1 bunch mint, chopped
    • ½ tbsp maple syrup
    • 1 tsp Dijon mustard
    • 1 clove garlic, roughly chopped
    • 2 tbsp water

  • For the salad:

    • 400g (14oz) watermelon, cut into wedges
    • 150g (5oz) quinoa, cooked as per packet instructions
    • 100g (3.5 oz) rocket
    • 50g (2oz) pine nuts, toasted

To serve

  • 1
    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 well. Slice the tofu into 1cm-thick pieces and place in the tray. Leave the tofu to marinate for 1-2 hours.
  • 2
    Make the mint dressing by adding the olive oil, lemon juice, mint, maple syrup, Dijon mustard, garlic and water to a food processor. Blend until smooth and emulsified.
  • 3
    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.
  • 4
    4. To assemble the salad, share the ingredients equally between four dishes and finish with a light drizzle of the dressing

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