Watermelon and Halloumi
- 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
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
- 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.
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