Watermelon, Halloumi, and Marinated Onion Salad
Sweet watermelon, warm halloumi, and lime-marinated onion give this salad protein, fats, and contrasting temperature, texture, and flavor. Cilantro, mint, and pistachios are added at the end to keep their aroma and crunch.
Zest the limes (4 g) and squeeze their juice (100 g), then stir the stevia (8 g) into the juice. Thinly slice the red onion (150 g), gently massage it, cover it with the lime mixture, and leave it for 30 minutes.
Cut the watermelon flesh (1000 g) into slices about 1 cm thick, cut them into triangles, and arrange them on a platter.
Heat a ridged pan or a regular pan. Brush the halloumi (350 g) slices with part of the olive oil (60 g) and fry for 2–3 minutes per side until golden. Cut the slices diagonally and arrange them over the watermelon.
Coarsely chop the cilantro (10 g) and mint (10 g), then add the herbs, marinated onion, and its juice. Sprinkle with pistachios (50 g), add the remaining oil, season with sea salt (2 g) and black pepper (1 g), and serve.
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