iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Frozen Iced Coffee With Coffee Jelly

Ingredients:
1 (1/4-ounce) envelope powdered unflavored gelatin (about 1 tablespoon)
2 cups freshly brewed hot coffee
3 tablespoons sugar
3/4 cup heavy cream
1 teaspoon sugar
1 teaspoon vanilla extract
1 1/2 cups cooled coffee
1/4 cup chocolate syrup
1/4 cup heavy cream
3 tablespoons sugar
1 tablespoon vanilla extract
Bubble tea or other wide straws

Instructions:
Dissolve gelatin in 3 Tbsp. cool water in a small bowl. Let stand until bloomed, about 2 minutes.
Meanwhile, combine hot coffee and sugar in a loaf pan or large resealable container. Gently stir gelatin mixture into coffee until combined (do not stir too vigorously or air bubbles will appear). Chill until firm, about 2 hours.
Using an electric mixer on medium-high speed or a whisk, whip cream in a large bowl until soft peaks form. Add sugar and vanilla and whip to medium peaks.
Blend coffee, syrup, cream, sugar, vanilla, and 3 cups ice in a blender until smooth.
Cut coffee jelly into 3/4” cubes. Fill 4 tall glasses with 1/2 cup cubed coffee jelly each. Spoon 3 Tbsp. whipped cream over each and spread to create a solid layer of cream. Divide frozen iced coffee (about 1 cup each) among glasses on top of cream layer. Top with more whipped cream and serve immediately with bubble tea straws.
Lemon-Ginger Electrolyte Drink

Ingredients:
1 (4") piece ginger, peeled
1/4 cup fresh lemon juice
2 tablespoons fresh lime juice
2 teaspoons agave nectar or honey
1/8 teaspoon fine sea salt
2 3/4 cups mineral or coconut water

Instructions:
Finely grate ginger and, using a flexible spatula, press solids into a fine-mesh sieve set over a small bowl; discard pulp. You should have about 1 tsp. ginger juice.
Combine ginger juice, lemon juice, lime juice, agave, and salt in a large measuring cup or bowl. Stir in mineral water. Pour over 2 glasses filled with ice.
Lemon-ginger mixture can be made 1 day ahead. Cover and chill. Stir vigorously before adding mineral water.
Grenadine Syrup

Ingredients:
2 cups 100% pomegranate juice (such as Pom Wonderful)
2 cups granulated sugar

Instructions:
Add the pomegranate juice to a nonreactive saucepan. Bring the juice to a boil over high heat. Add the sugar and stir with a wooden spoon until dissolved, about 1 minute. Remove from heat and let cool. Pour into a lidded bottle or other sealable container and store in the refrigerator. The syrup will keep, refrigerated, for several weeks.
Collard-and-Prosciutto Chicken Roulades Over Watercress Salad

Ingredients:
4 thinly sliced raw chicken cutlets (about 1 pound)
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
4 slices prosciutto
4 large collard leaves, trimmed
4 tablespoons olive oil
1 pound watercress
2 tablespoons balsamic vinegar
1 pint fresh figs
quartered

Instructions:
Preheat the oven to 400°F. Set out all four chicken cutlets on a cutting board and sprinkle with the paprika, onion powder, and black pepper. Place a slice of the prosciutto on top of each chicken cutlet, then a collard leaf. Roll the stacks up, chicken on the outside, and secure with a toothpick.
Coat a large, oven-safe skillet with 1 tablespoon of the olive oil. Place over high heat and add the chicken roulades. Brown for 3–4 minutes, turning often. Transfer the skillet with the chicken to the oven and bake for 10–15 minutes until the chicken is cooked through. Transfer to a clean cutting board and let rest for 5 minutes.
Place the watercress in a large bowl along with the remaining 3 tablespoons oil and the vinegar and toss well to coat. Divide the watercress equally among four plates. Top with the figs. Slice the chicken and arrange over the watercress. Serve immediately.
3-Ingredient Thanksgiving Turkey with Orange and Sage

Ingredients:
2 navel oranges
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon finely chopped sage, plus 4 sprigs
1 (12–14-pound) turkey, neck and giblets removed
Olive oil (for brushing)

Instructions:
Finely grate 1 orange to yield 1 Tbsp. zest; transfer to a small bowl. Slice oranges into 1/2"-thick rounds; transfer to a resealable plastic bag and chill until ready to use. Add salt, pepper, and chopped sage to zest and stir to combine.
Place turkey, breast side down, on a large cutting board. Cut along each side of backbone with kitchen shears—this will take some force (you can ask your butcher to do this). Discard backbone or reserve for another use.
With turkey skin side down, use a knife to score down the long oblong bone in center of breast. Turn turkey skin side up, then firmly press down with both hands on breastbone until you hear a cracking sound. Rub zest mixture all over turkey, under skin, and inside cavity. Transfer turkey skin side up to a rimmed baking sheet, cover with plastic wrap, and chill 6–18 hours.
Arrange a rack in middle of oven; preheat to 450°F. Tuck sage sprigs and reserved orange slices in an even layer under turkey. Let sit at room temperature 30–60 minutes to air dry.
Brush turkey with oil, add 1/2 cup water to pan, and roast 30 minutes. Reduce oven temperature to 350°F. Rotate pan, add 1/2 cup water to pan, and brush turkey with more oil. Continue to roast, brushing with oil after 30 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of the breast right against breastbone registers 160°F, 55–65 minutes more.
Transfer turkey to clean cutting board, tent with foil, and let rest at least 30 minutes before carving.
Spiced Coffee Affogato With Vanilla Ice Cream

Ingredients:
1/4 cup raw pistachios, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cardamom, 1 pint vanilla ice cream, 8 tablespoons hot espresso or strongly brewed coffee

Instructions:
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–7 minutes. Let cool, then coarsely chop.
Mix cinnamon and cardamom in a small bowl.
Divide ice cream among 4 small serving bowls or coffee cups. Sprinkle spice mixture over and pour 2 Tbsp. espresso into each bowl. Top with pistachios.
Tuscan Almond Cookies (Ricciarelli)

Ingredients:
1 1/4 cups slivered almonds, 1 teaspoon finely grated lemon zest, 1/2 cup powdered sugar, divided, plus more for dusting, 1 large egg white, Pinch of kosher salt, 1/4 teaspoon vanilla extract

Instructions:
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden, 5–8 minutes; let cool.
Pulse almonds, lemon zest, and 1/4 cup powdered sugar in a food processor until finely ground. Whisk egg white and salt in a large bowl to medium peaks. Whisking constantly, gradually add 1/4 cup powdered sugar; whisk until egg white is very stiff but not dry. Fold in almond mixture and vanilla. Drop heaping tablespoonfuls of batter onto a parchment-lined baking sheet; using wet hands, flatten tops and press sides to make rounded diamond shapes. Chill 30 minutes.
Bake ricciarelli until edges are lightly golden and firm and centers are still a little soft, 10–12 minutes; let cool on baking sheet. Dust with powdered sugar.
Matcha Affogato With Green Tea Ice Cream

Ingredients:
2 teaspoons sugar, 1 teaspoon matcha, 1 cup unsweetened almond milk, 1 pint green-tea ice cream, 1/2 cup cornflakes

Instructions:
Place sugar and matcha in a medium bowl. Bring almond milk to a bare simmer in a small saucepan over medium heat. Pour a small amount of hot almond milk over matcha mixture and whisk to make a loose paste. Add remaining almond milk, whisking until matcha and sugar dissolve; chill until cold, 15–20 minutes.
Divide ice cream among 4 small serving bowls or coffee cups. Top with cornflakes and pour matcha milk into each bowl, dividing evenly.
Matcha milk can be made 1 day ahead. Keep chilled.
Magpie Dough for Flaky Piecrust

Ingredients:
2 1/2 cups (312 grams) all-purpose flour
2 tablespoons (28 grams) granulated sugar
1 teaspoon (6 grams) fine salt
3/4 cup (170 grams) cold unsalted butter, cut into 1/4-inch cubes and frozen
1/4 cup (60 grams) vegetable shortening, preferably in baking stick form, frozen, cut into 1/4-inch pieces, and put back in the freezer
1/2 cup plus 1 tablespoon (130 grams) ice-cold water

Instructions:
Combine the flour, sugar, and salt in the bowl of a food processor and pulse the machine 3 times to blend. Scatter the frozen butter cubes over the flour mixture. Pulse the machine 5 to 7 times, holding each pulse for 5 full seconds, to cut all of the butter into pea-size pieces. Scatter the pieces of frozen shortening over the flour-and-butter mixture. Pulse the machine 4 more 1-second pulses to blend the shortening with the flour. The mixture will resemble coarse cornmeal, but will be a bit more floury and riddled with pale butter bits (no pure-white shortening should be visible).
Turn the mixture out into a large mixing bowl, and make a small well in the center.
If you find a few butter clumps that are closer to marble size than pea size (about 1/4 inch in diameter), carefully pick them out and give them a quick smoosh with your fingers. Pour the cold water into the well. Use a curved bowl scraper to lightly scoop the flour mixture up and over the water, covering the water to help get the absorption started. Continue mixing by scraping the flour up from the sides and bottom of the bowl into the center, rotating the bowl as you mix, and occasionally pausing to clean off the scraper with your finger or the side of the bowl, until the mixture begins to gather into clumps but is still very crumbly. (If you are working in very dry conditions and the ingredients remain very floury and refuse to clump together at this stage, add another tablespoon of ice-cold water.)
Lightly gather the clumps with your fingers and use your palm to fold over and press the dough a few times (don’t knead!—just give the dough a few quick squishes), until it just begins to come together into a single large mass. It will be a raggedy wad, moist but not damp, that barely holds together; this is exactly as it should be—all it needs is a good night’s rest in the fridge.
For single- and double-crust pies, mini pies, potpies, or hand pies: Divide the dough into 2 equal portions, gently shape each portion into a flat disk 1 1/2 to 2 inches thick, and wrap each tightly with plastic wrap. For quiche, leave the dough in one piece, flatten it into a single large disk 1 1/2 to 2 inches thick, and wrap tightly with plastic wrap.
No ifs, ands, or buts, the dough must have its beauty sleep. That means 8 hours in the refrigerator at the very least. Extra rest is just fine; feel free to let the wrapped dough sit in the fridge for up to 3 days before rolling. (The dough may discolor slightly. No worries. This is merely oxidization and will not affect the flavor or appearance of your finished piecrust.)
Campari Affogato With Lemon Sorbet

Ingredients:
1/4 cup Campari
1/4 cup fresh orange juice
1 pint lemon sorbet
2 (2x1-inch) strips orange zest
thinly sliced lengthwise

Instructions:
Mix Campari and orange juice in a small bowl. Divide sorbet among 4 small serving bowls or coffee cups. Pour 2 Tbsp. Campari mixture into each bowl. Top with orange zest.
Avocado-Lime Ice Pops

Ingredients:
2 avocados, pits removed
1 cup (packed) mint leaves
1/2 cup fresh lime juice
1/2 cup simple syrup
Pinch of kosher salt
6 (3-ounce) ice-pop molds

Instructions:
Scoop avocado flesh into a blender; add mint, lime juice, simple syrup, and salt and purée until smooth. Divide among ice-pop molds and insert sticks. Freeze until solid, at least 2 hours.
Ice pops can be made 1 week ahead. Keep frozen.
All-Purpose Pie Dough

Ingredients:
1/4 cup sugar
1 tablespoon apple cider vinegar
3 1/2 cups all-purpose flour
1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into 1-inch pieces
3/4 teaspoon kosher salt

Instructions:
Stir sugar, vinegar, and 2 Tbsp. hot water in a small measuring glass to dissolve sugar. Add 1/3 cup ice water and stir to melt ice; chill in freezer until very cold, about 10 minutes (do not let it freeze).
Pulse flour, butter, and salt in a food processor until largest pieces of butter are pea-size. Turn out onto a work surface and, using the heel of your hand, smash butter into flour to flatten. Working quickly, continue smashing butter into flour until mixture is pale yellow and resembles coarse meal. Gather into a mound and make a well in the center. Pour in sugar mixture, using your fingertips to slowly incorporate into flour; work in until only a few dry spots remain. Knead until no dry spots remain and dough holds together when pressed.
Divide dough in half, flatten into disks, and wrap each in plastic. Chill until firm, at least 2 hours.
Dough can be made 3 days ahead. Keep chilled, or freeze up to 1 month.
Sriracha Mayonnaise

Ingredients:
1 garlic clove, finely grated, 1 cup mayonnaise, 3 tablespoons Sriracha, 2 tablespoons fresh lemon juice, Kosher salt

Instructions:
Stir garlic, mayonnaise, Sriracha, and lemon juice in a small bowl to combine; season with salt.
Mayonnaise can be made 1 day ahead. Cover and chill.
Salted Honey Cantaloupe Jam

Ingredients:
4 cups coarsely chopped cantaloupe, 1 cup sugar, 1/3 cup fresh lemon juice, 1/2 cup honey, 1 teaspoon kosher salt, 1 teaspoon powdered pectin

Instructions:
Bring cantaloupe and 1 cup water to a boil in a medium saucepan, mashing lightly with a potato masher; add sugar and lemon juice and bring to a boil, stirring constantly. Cook, stirring, until mixture is thick, 15–20 minutes. Stir in honey, salt, and pectin and boil vigorously, stirring, 2 minutes. Let cool. Transfer jam to a glass jar, cover, and chill.
Jam can be made 1 month ahead. Keep chilled.
Lemon-Herb Mayonnaise

Ingredients:
1 garlic clove, finely grated
1 cup mayonnaise
1/2 cup finely chopped mixed tender herbs (such as basil, chives, parsley, and/or tarragon)
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Kosher salt
freshly ground pepper

Instructions:
Stir garlic, mayonnaise, herbs, lemon zest, and lemon juice in a small bowl to combine; season with salt and pepper.
Mayonnaise can be made 6 hours ahead. Cover and chill.
Grated Tomato Sauce

Ingredients:
3 pounds tomatoes, Kosher salt, 1/2 cup olive oil, 4 garlic cloves, crushed, 4 small sprigs rosemary, 2 tablespoons unsalted butter

Instructions:
Slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater over a medium bowl until all that’s left is the flattened tomato skin and stem; discard. Season grated flesh with several generous pinches of salt.
Heat oil in a large skillet over medium. Cook garlic, tossing occasionally, until golden brown, about 3 minutes. Add rosemary and cook, tossing, just until fragrant and starting to brown around edges, about 1 minute. Reduce heat to medium-low, add tomatoes, and bring to a simmer. Cook, stirring often, until mixture is slightly thickened, 5–10 minutes. Remove from heat, add butter, and stir until melted. Taste and season with more salt as needed.
Sauce can be made 3 days ahead. Let cool; cover and chill.
Sesame-and-Soy Watermelon Poké

Ingredients:
3 pounds seedless watermelon, rind removed, cut into 1-inch pieces
1/2 cup unseasoned rice vinegar
1/4 cup toasted sesame oil
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons tahini
1 tablespoon agave nectar
1 tablespoon ume plum vinegar (optional)
Kosher salt
2 scallions, white and pale-green parts, thinly sliced
1 cup cilantro leaves with tender stems

Instructions:
Place watermelon in a large resealable plastic bag. Purée rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over watermelon, seal bag, and chill at least 4 hours and up to 1 day.
Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes.
Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12–15 minutes.
Chill watermelon and sauce separately at least 1 hour.
To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.
Watermelon and sauce can be made 12 hours ahead. Keep chilled.
Savoy Cabbage Wedges with Buttermilk Dressing

Ingredients:
1 small head of savoy or Napa cabbage, cut through root end into 6 wedges, 2 tablespoons olive oil, Kosher salt, 2 jalapeños, 1/2 cup buttermilk, 1/3 cup plain whole-fat Greek yogurt, 1/4 cup mayonnaise, 1 teaspoon finely grated lemon zest, 2 tablespoons fresh lemon juice, 1 tablespoon thinly sliced chives, plus more for serving, Freshly ground black pepper, 1/3 cup crumbled blue cheese

Instructions:
Place cabbage wedges on a rimmed baking sheet and drizzle with oil, getting between layers as much as possible. Season generously with salt. Let sit at least 1 hour and up to 12 hours.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill jalapeños over direct heat, turning occasionally, until blistered and beginning to soften, about 5 minutes. Let cool slightly, then chop. Transfer to a medium bowl and add buttermilk, yogurt, mayonnaise, lemon zest and juice, and 1 Tbsp. chives. Mix well; season dressing with salt and pepper.
Grill cabbage, starting over direct heat, then moving to indirect and covering grill if needed to prevent scorching, until crisp-tender, 15–20 minutes.
Serve topped with dressing, blue cheese, and more chives.
Dressing can be made 1 day ahead. Cover and chill.
Penne Without the Vodka

Ingredients:
3–5 tablespoons olive oil, divided
1/2 cup chopped yellow onion
4 cloves garlic, crushed
1 (14 1/2-ounce) can plum tomatoes, unsalted and crushed
1/3 cup tomato sauce
1/3 cup white grape juice (not from concentrate)
2 tablespoons raw cane sugar
1/2 teaspoon sea salt, plus more to taste if desired
1/2 cup heavy whipping cream
1 (1-pound) package penne pasta, cooked and drizzled with olive oil to prevent sticking
1/2 cup shredded mozzarella cheese, for topping
2 tablespoons chopped basil, for garnish
1 tablespoon red pepper flakes

Instructions:
In a large, deep saucepan over medium heat, warm 2 to 4 tablespoons of the oil. Add the onion and garlic and sauté for 2 to 3 minutes, until softened.
Add the plum tomatoes, tomato sauce, grape juice, sugar, and salt. Using an immersion blender, purée the sauce as it cooks.
Add the heavy cream and simmer for 20 minutes. Remove from the heat.
Place the remaining 1 tablespoon of oil in the bottom of a large pasta serving bowl. Add some of the pasta to the bowl and the a few ladles of the sauce. Continue layering the pasta and sauce into the bowl until all has been transferred to the serving bowl. Using tongs or 2 large forks, integrate the sauce into the pasta. Taste and season further with the salt. Continue to toss until well combined.
Top with the mozzarella cheese and garnish with the basil. Season with the red pepper flakes and serve hot.
Seared Steak Tartare with Rosemary

Ingredients:
1 8-ounce boneless New York strip steak, Kosher salt, freshly ground pepper, 1 tablespoon olive oil, plus more for drizzling, 1 sprig rosemary, 2 garlic cloves, unpeeled, Flaky sea salt

Instructions:
Coarsely chop steak into 1/4" pieces, including fat but removing any gristle.
Transfer to a small bowl; season with kosher salt and pepper and toss to combine. Form into a 3 1/2"-diameter patty about 1" thick. Season top and bottom generously with kosher salt and pepper.
Heat a dry medium skillet, preferably cast-iron, over medium. Cook patty undisturbed until a nicely seared brown crust forms, about 3 minutes. Turn patty and add 1 Tbsp. oil, then rosemary sprig and garlic cloves to skillet. Cook, turning garlic occasionally to keep it from burning, until second side of patty is nicely browned, about 3 minutes (inside will still be fairly pink).
Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.
Leafy Greens With Spicy Garlic Oil

Ingredients:
4 garlic cloves, thinly sliced, 1/4 cup olive oil, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon kosher salt, plus more, Freshly ground black pepper, 2 large bunches Swiss chard or Tuscan kale, or 1/2 head escarole, leaves separated

Instructions:
Prepare a grill for medium-high heat. Bring garlic, oil, red pepper flakes, and 1/2 tsp. salt to a boil in a small saucepan over medium. Cook until garlic is golden. Let cool; season with salt and pepper.
Combine greens and oil in a large bowl, massaging oil into greens. Grill until lightly charred and softened, about 1 minute per side.
Bacon for a Crowd

Ingredients:
2 pounds thick-cut bacon
1/4 cup (packed) dark brown sugar
4 teaspoons chipotle chile powder
4 teaspoons smoked paprika
1 teaspoon kosher salt
1/4 cup pure maple syrup
2 tablespoons plus 2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper

Instructions:
Place racks in upper and lower thirds of oven; preheat to 400°F.
If making Chile–Brown Sugar Rub: Whisk brown sugar, chile powder, paprika, and 1 tsp. kosher salt in a small bowl.
If making Maple-Mustard Glaze: Whisk maple syrup, mustard, cayenne, and remaining ½ tsp. kosher salt in another small bowl.
Divide bacon between two wire racks set inside large foil-lined rimmed baking sheets. Bake, rotating baking sheets front to back and top to bottom halfway through, until brown and crisp, 35–50 minutes (depending on the thickness of the bacon). Transfer to paper towels to drain.
Follow directions above, but generously sprinkle bacon with rub or brush with glaze about 5 minutes before it is done cooking. Rub should be melted and bubbling and glaze should look thick and caramelized.
Dorade With Potatoes and Burst Tomato Sauce

Ingredients:
3 tablespoons pine nuts
1 pint cherry tomatoes
3 tablespoons olive oil, divided
Kosher salt
3 tablespoons golden raisins
1 garlic clove, finely grated
1/4 cup chopped mint
3 tablespoons drained capers
2 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
2 pounds small waxy potatoes
Kosher salt
1 lemon, thinly sliced, seeds removed
4 sprigs mint
2 garlic cloves, thinly sliced
6 bay leaves
1/4 cup plus 2 tablespoons olive oil
Freshly ground black pepper
1 cup dry white wine
8 (6–8-ounce) dorade fillets

Instructions:
Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, about 4 minutes. Let cool.
Toss tomatoes and 1 Tbsp. oil on another baking sheet; season with salt. Roast until softened, 25–30 minutes; let cool slightly.
Meanwhile, place raisins in a medium bowl and pour in boiling water to cover. Let sit until plump and softened, 8–10 minutes. Drain and return to bowl.
Add pine nuts, garlic, mint, capers, vinegar, red pepper flakes, and remaining 2 Tbsp. oil to raisins and mix well. Gently mix in tomatoes; season with salt.
Increase oven temperature to 425°F. Cook potatoes in a pot of boiling salted water until fork-tender, 15–18 minutes. Drain; let cool, then slice lengthwise 1/4" thick. Toss potatoes with lemon, mint sprigs, garlic, bay leaves, and 1/4 cup oil in a shallow 3-qt. baking dish; season with salt and pepper. Pour wine over.
Season fillets with salt and pepper. Place, skin side up, on top of potato mixture and drizzle with remaining 2 Tbsp. oil. Roast until fillets are cooked through, 12–18 minutes.
Transfer fillets to a platter, placing skin side up, and tent with foil to keep warm. Continue to roast potatoes until edges are browned, 10–15 minutes. Serve dorade with tomato sauce and potatoes.
Grilled Halloumi with Watercress

Ingredients:
1 (8-ounce) package halloumi, sliced 1/4-inch thick
1 bunch watercress, tough stems removed
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt
freshly ground pepper

Instructions:
Prepare a grill for medium-high heat. Grill halloumi until browned and soft, about 2 minutes per side. Let cool slightly; break into large pieces. Place in a large bowl.
Add watercress, oil, and lemon juice to cheese and toss to combine; season with salt and pepper.