Best Halloumi Watermelon And Mint Salad Recipes

Watermelon and Halloumi image

Provided by Michael Symon : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

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

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 image

Provided by Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons plus 1/4 cup extra-virgin olive oil
Three 8-ounce blocks (about 681 grams) firm halloumi cheese, cut into large cubes
10 to 12 fresh mint leaves, plus more for serving
10 to 12 fresh basil leaves, plus more for serving
Flaky sea salt
3 cups cubed watermelon
Grilled ciabatta or pita bread, for serving

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.