WATERMELON AND HALLOUMI
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
ARUGULA, WATERMELON AND FETA SALAD
Steps:
- Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
- Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
GRILLED HALLOUMI AND WATERMELON KEBOBS
Provided by Michael Symon : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
GRILLED HALLOUMI AND VEGETABLES
Halloumi is a firm, white, brined cheese traditionally made from a mixture of goat's and sheep's milk. (Though today, cow's milk is often used.) Like other low-fat cheeses, it is perfect for grilling. It sears and colors quickly when it hits the hot grill. The interior softens, but the cheese doesn't melt; it just warms up invitingly.
Provided by Martha Rose Shulman
Categories lunch, vegetables, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about 1/3- to 1/2-inch thick. Cut peppers into wide pieces, slicing from top to bottom along the natural indentations. Discard seeds. Cut pieces in half crosswise. Slice the zucchini and eggplant on the diagonal, into 1/4- to 1/3-inch-thick rounds.
- Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.
- Grill vegetables until tender and nicely charred, turning occasionally. If you'd like, use an outdoor grill pan to keep them from slipping through the grate. Scallions will be ready after 3 to 4 minutes. Peppers, zucchini and eggplant take about 10 minutes. Arrange on a platter.
- Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear. When you press on the cheese, it should give but it should not be runny.
- Remove cheese to the platter with vegetables and drizzle with olive oil. Sprinkle cheese and vegetables with herbs and sumac, if you'd like, and serve.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 15 grams, Sodium 943 milligrams, Sugar 13 grams
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.
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