Watermelon and Halloumi

  • Level:Easy
  • Total: 1 hr 15 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 5 min

  • Yield:4 to 6 servings


1 teaspoon minced shallot

1 teaspoon minced garlic

Kosher salt

1/4 cup red wine vinegar

1 tablespoon honey

1/2 cup plus 1 tablespoon extra-virgin olive oil

2 tablespoons sliced almonds, toasted

2 tablespoons chopped fresh mint

8 small wedges seedless watermelon, rind removed

8 ounces halloumi cheese, cut into 8 slices


  1. 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.
  2. Place the watermelon in a shallow dish. Pour the dressing on top, cover and let marinate 1 hour in the refrigerator.
  3. 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.

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