Watermelon and Halloumi Salad

Serves 4

INGREDIENTS

3 tablespoons extra-virgin olive oil

Juice and finely grated zest of 1 lime

¼ teaspoon fine sea salt, plus more if desired

3 to 4 ounces (85 to 113g) halloumi, cut into bite-sized (¾-inch) pieces

2 cups watermelon, cut into bite-sized pieces (about ¼ of a mini seedless watermelon)

1 celery stalk, thinly sliced

1 Persian cucumber, thinly sliced into rounds

3 small red radishes, tops and ends trimmed, and sliced paper-thin

A few small purple basil or mint leaves, torn if larger than the pieces of watermelon

¼ cup toasted pistachios, coarsely chopped

Pinches of Urfa or Aleppo pepper

DIRECTIONS

In a salad bowl, mix together the oil, lime juice and zest and salt. Add the halloumi and mix to coat in the vinaigrette. (You can do this while prepping the other ingredients.)

Add the watermelon, celery, cucumber, radishes and basil and taste, adding more salt if desired. Sprinkle the pistachios on top and garnish with a few pinches of Urfa pepper.

— Courtesy Michael Mina, “My Egypt: Cooking from My Roots” (Voracious, $40)