HALLOUMI, WATERMELON, AND MINT SALAD
Halloumi cheese and fresh, juicy watermelon are a fantastic salty-sweet pair. In Cyprus, fresh halloumi slices are served with watermelon for breakfast or dessert, but I think frying the halloumi and adding mint increases the flavor and makes a delightful summer salad.
Provided by cheesemite
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Break halloumi cheese into small pieces. Heat olive oil in a skillet over medium heat. Add halloumi and cook and stir until golden, about 3 minutes.
- Toss watermelon cubes, mint leaves, onion slices, and fried halloumi in a salad bowl.
Nutrition Facts : Calories 99.5 calories, Carbohydrate 7.4 g, Cholesterol 15.6 mg, Fat 6.1 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 229.9 mg, Sugar 5.2 g
WATERMELON AND HALOUMI SALAD
Steps:
- 1. Heat 1-inch vegetable oil in a small saucepan to 350 degrees F. Fry the cheese until golden brown, 30 to 45 seconds, turning often. Remove to paper towels to drain.
- 2. Just before serving, toss the cheese in a large bowl with the watermelon and celery. Drizzle with the balsamic vinegar and olive oil.
Nutrition Facts : Calories 371, Fat 30 grams, SaturatedFat 11 grams, Cholesterol 37 milligrams, Sodium 279 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 11 grams
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.
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.
HALLOUMI, WATERMELON & MINT SALAD
This fresh and light salad makes an ideal summer evening supper
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 15m
Yield Serves 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 287 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 2.29 milligram of sodium
HALLOUMI AND WATERMELON SALAD (CYPRUS)
Provided by Irini Savva
Number Of Ingredients 8
Steps:
- Slice the watermelon into medium sized triangles or cubes and place in a large platter.
- Heat the oil on medium-high heat in a large ceramic or non-stick frying pan. Rinse the halloumi and pat dry. Chop into cubes. Lightly fry small batches of the cheese at a time until golden and set aside to cool a little.
- To assemble the salad, top the watermelon with cooled halloumi, olives, mint leaves and sprinkle with sesame seeds. Combine the dressing ingredients and drizzle over the top. Serve immediately.
Nutrition Facts : Calories 508 kcal, Carbohydrate 44 g, Protein 17 g, Fat 32 g, SaturatedFat 13 g, Sodium 912 mg, Fiber 3 g, Sugar 36 g, UnsaturatedFat 17 g, ServingSize 1 serving
HALLOUMI & WATERMELON BULGUR SALAD
A satisfying vegetarian salad of contrasting flavours and textures. The salty cheese is cooled by crisp, sweet watermelon
Provided by Cassie Best
Categories Main course, Starter
Time 30m
Number Of Ingredients 8
Steps:
- Boil the kettle. Put the bulgur wheat in a bowl with some seasoning, pour over enough hot water to just cover, then cover with cling film and set aside to absorb the liquid while you prepare the remaining ingredients.
- Heat a large frying pan and add the pumpkin seeds, toast for a few mins until the seeds start to crackle and pop, then tip into a dish and set aside. Heat a drizzle of oil in the pan. Add the halloumi slices and fry for 2-3 mins on each side or until golden.
- Unwrap the bulgur wheat and check that it is tender (if not, re-cover and leave for another 5 mins). All the water should have been absorbed, but if not, drain the excess. Add the remaining oil, the cucumber, herbs, lemon zest and juice, and pumpkin seeds to the bulgur wheat and toss well. Transfer to a platter, top with the watermelon and halloumi, and scatter with the reserved herbs.
Nutrition Facts : Calories 504 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.9 milligram of sodium
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