Best Grilled Halloumi With Watermelon And Basil Mint Oil Recipes

Grilled Halloumi With Watermelon and Basil-Mint Oil image

Provided by zeldaz51

Categories Weeknight

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup coarsely chopped fresh basil
3 tablespoons coarsely chopped of fresh mint (plus thinly sliced mint for garnish)
1 garlic clove, coarsely chopped
1/2 cup extra-virgin olive oil (plus more for brushing)
kosher salt & freshly ground black pepper
3/4 lb cherry tomatoes, on the vine
1 eight to nine ounce package halloumi cheese, cut across into 8 slices
6 small triangles thinly sliced watermelon, rind removed

Steps:

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
Puree basil, 3 tablespoons mint, and garlic in a blender. With machine running, add 1/2 cup of oil. Strain the puree over a small bowl, pressing on solids. Season with salt and pepper.
Brush grill rack with oil. Drizzle 2 tablespoons basil-mint oil over tomatoes and cheese; season with salt and pepper. Grill tomatoes, turning occasionally, until charred and bursting, about 4 minutes. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side.
Arrange melon on a platter. Top with cheese and tomatoes. Drizzle with remaining herb oil, and garnish with sliced mint.

Nutrition Facts : Calories 2088, Fat 36.4, SaturatedFat 4.7, Sodium 67.4, Carbohydrate 464.6, Fiber 25.8, Sugar 380.4, Protein 38.3

Grilled Halloumi Sandwich with Watermelon Relish image

Provided by Katie Lee Biegel

Time 30m

Yield 4 servings

Number Of Ingredients 11

8 ounces halloumi cheese, sliced 1/4- to 1/3-inch-thick
Olive oil, for drizzling
4 potato rolls, preferably Martin's
1 cup diced watermelon
1 tablespoon minced fresh basil
1 tablespoon minced fresh mint
1/2 minced shallot
Kosher salt and freshly ground black pepper
2 cups baby arugula
Juice of 1/2 lemon
1/4 cup prepared black olive tapenade

Steps:

Preheat a grill to medium-high heat.
Drizzle the cheese with the olive oil and place on the grill. Grill the cheese until grill marks appear and it begins to melt slightly, about 2 minutes per side. Place the rolls on the grill and allow to lightly toast.
Toss the watermelon, basil, mint and shallot in a medium bowl. Season with salt and pepper. Toss the arugula with the lemon juice in another bowl and season with salt and pepper. Spread one side of the toasted rolls with olive tapenade. Layer the halloumi, watermelon relish and arugula on each roll and serve.

Grilled Halloumi and Watermelon Kebobs image

Provided by Michael Symon : Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 cups cubed halloumi
2 cups cubed watermelon
Olive oil
Freshly cracked black pepper
Hot honey, to serve
Fresh mint leaves, to serve

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.