Grilled Haloumi And Watermelon Salad Food

WATERMELON AND HALLOUMI

Steps:

• Place the shallot and garlic in a mixing bowl and add a pinch of salt. Add the vinegar and honey and whisk. Slowly whisk in 1/2 cup olive oil, then add the almonds and mint.
• Place the watermelon in a shallow dish. Pour the dressing on top, cover and let marinate 1 hour in the refrigerator.
• Heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil. Sear the halloumi 1 minute per side, then remove from the pan; top each with a piece of marinated watermelon.

GRIDDLED HALLOUMI WITH WATERMELON & CAPER BREADCRUMBS

Steps:

• Cut the watermelon into either cubes or slices and transfer to a bowl with the shallots. Add 4 tbsp extra virgin olive oil and the balsamic, then season with fresh black pepper. Cover and put in the fridge for about 15-20 mins.
• Heat the remaining oil in a frying pan. Fry the breadcrumbs until turning gold. Add the garlic, chilli and capers and cook for another minute, then toss in the almonds. Remove from the heat, add the torn mint (it will wilt a little), then taste - it will be quite salty, but the watermelon won't be, so you'll get a good contrast.
• Brush the halloumi with a little oil and heat a griddle pan. Griddle the cheese on both sides until just starting to melt but still holding its shape, with nice golden griddle marks. Toss the cold watermelon and shallots with the rest of the mint leaves and some salt. Divide between four plates, or pile onto a platter. Put the hot halloumi on top. Squeeze over some lemon juice and top with some of the breadcrumb and caper mix. 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 AND WATERMELON KEBOBS

Steps:

• Set up your grill for direct heat by spreading the coals evenly along the bottom. On each skewer, alternately thread the halloumi and watermelon. Drizzle with olive oil and season with pepper. Place on the grill and char, about 1 minute. Flip and char the other side for 30 to 40 seconds. You are looking for grill marks on the watermelon and for the halloumi to get slightly soft. Remove to a platter and drizzle with hot honey. Sprinkle mint over the top and serve.

HALLOUMI, WATERMELON & MINT SALAD

Steps:

• Heat grill to high. Lay the cheese on a baking tray in a single layer, then grill for 2 mins on each side until golden. Toss the watermelon, beans and mint together with the lemon juice and olive oil, season well, then layer on plates with the slices of halloumi.
• Drizzle with a little more oil if you like, and then serve with warm pittas.

GRILLED HALOUMI AND WATERMELON SALAD

Steps:

• Prepare grill for medium high heat; brush grates with oil.
• Combine grated zest from 1 lime, juice from 2 limes, garlic, jalapeno, salt, sugar and whisk until sugar is dissolved; whisk in 1/4 cup oil to emulsify, then stir in capers.
• Arrange watermelon slices on a large platter.
• Halve cheese, diagonally, then cut each half (cut side down) into 3 thin slices; brush cheese with oil and grill until golden and grill marked, about 2 minutes per side.
• halve the grilled cheese slices and scatter among the watermelon on the platter.
• Spoon dressing over all and top with spicy sprouts.