The Salad Amelia Brings to Every Summer Table

Sizzling Sesame Halloumi, Watermelon & Butter Bean Salad

The perfect salad or share plate guaranteed to impress at your next BBQ or al fresco frenzy. We've taken a classic combo - sweet watermelon and salty halloumi - and elevated it with creamy Queen Butter Beans, giving it body and bite. Dressed in a fresh and vibrant sizzling sesame, mint & toasted seed oil. Texture and flavour combination is everything, and this salad has got it all.

Ingredients

For the salad

• One jar Queen Butter Beans drained and rinsed
• Two tbsp olive oil
• Two tsp sesame seeds
• 250g halloumi (one pack), roughly diced into 2cm thick cubes
• ½ large or one small watermelon, peeled and roughly chopped into chunks
• ½ cucumber, halved lengthways, seeds scooped out and roughly sliced

For the sizzling sesame + mint oil

• 150ml olive oil
• 40g pumpkin seeds
• Two tsp sesame seeds
• One tsp dried mint
• One tbsp honey
• 15g fresh mint leaves, finely chopped
• Pinch of chilli flakes (optional)

Directions

Scatter two tablespoons of sesame seeds onto a plate. Press the halloumi slices into the seeds so they stick to both sides. Heat one tablespoon of olive oil in a large, non-stick frying pan over medium heat. Add the sesame-crusted halloumi and fry for 2–3 minutes on each side until golden and crisp.

While the halloumi cooks, arrange the watermelon, cucumber and butter beans on a large platter or wide bowl. Season lightly with flaky salt and black pepper.

To make the sizzling mint + seed oil, put the olive oil, pumpkin seeds and sesame seeds in a small pan over low heat. Let the seeds toast gently for 4–5 minutes, stirring now and then, until golden and starting to pop. Remove from the heat and immediately stir in the dried mint - it should sizzle and smell very minty! Stir through the honey, chilli flakes if using, then add the fresh chopped mint.

Dot the hot halloumi over the salad and spoon over the warm oil. Serve straight away while the halloumi is hot and the oil still warm.

Explore more of Amelia's delicious recipes here.

July, 2026