Watermelon Herb Salad With Grilled Halloumi Recipes

WATERMELON & HERB SALAD WITH GRILLED HALLOUMI

Steps:

• Halve the watermelon lengthways. Slice into eighths, cut away the skin and pith and then slice into 1cm thick slices to make small triangles. Place the melon in a large bowl and add all the herbs.
• Heat a griddle pan until very hot and griddle the halloumi slices for 30 secs on each side until well browned. Cool for a few moments before adding to the salad.
• Whisk the lemon juice and olive oil together and season to taste. Pour the dressing over the salad ingredients and toss gently to combine. Serve immediately with griddled or toasted Italian bread.

GRILLED WATERMELON AND HALLOUMI CHEESE "CROUTONS" WITH HERBS, FETA AND ARUGULA

Steps:

• Heat a grill pan over high heat until very hot.
• Sprinkle each slice of watermelon with salt and a pinch of sugar and grill quickly on each side, just until grill marks show and the fruit is lightly caramelized, about 1 minute per side. Arrange them on serving plates and sprinkle with crumbled feta, and salt and pepper, to taste. In a small bowl, toss the arugula and fresh herbs with olive oil, vinegar, lime zest, salt and pepper, to taste. Put small mounds on top of the grilled watermelon and feta. Just before serving, heat a small skillet over medium-high heat and quickly saute Halloumi until golden and crispy. Garnish each plate with the Halloumi cheese croutons and serve immediately.

HALLOUMI AND WATERMELON SALAD

Steps:

• Heat 3 tablespoons olive oil in a large, nonstick skillet over high heat. Fry the cheese, turning occasionally, until golden brown on at least two sides, 3 to 5 minutes. Remove to a plate.
• To make the dressing, add 10 to 12 mint leaves, 10 to 12 basil leaves, 1/4 cup olive oil and some salt to a small food processor. Blend until smooth.
• Arrange the watermelon cubes and halloumi on a platter. Drizzle with some of the dressing and garnish with more mint and basil leaves. Serve with grilled bread and extra dressing on the side.

GRILLED HALLOUMI WITH WATERMELON AND BASIL-MINT OIL

Steps:

• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Purée basil, 3 tablespoons mint, and garlic in a blender. With machine running, add 1/2 cup oil. Set a strainer over a small bowl; strain, pressing on solids. Season with salt and pepper.
• Brush grill rack with oil. Drizzle 2 tablespoons basil-mint oil over tomatoes and cheese; season with salt and pepper. Grill tomatoes, turning occasionally, until charred and bursting, about 4 minutes. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side.
• Arrange melon on a platter. Top with cheese and tomatoes. Drizzle remaining herb oil over; garnish with sliced mint.