Grilled Halloumi With Watermelon And Basil-Mint Oil

• 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

1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
2. 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.
3. 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.
4. Arrange melon on a platter. Top with cheese and tomatoes. Drizzle with remaining herb oil, and garnish with sliced mint.

fresh basil, mint, garlic, extravirgin olive oil, kosher salt, cherry tomatoes, eight, triangles

Taken from www.food.com/recipe/grilled-halloumi-with-watermelon-and-basil-mint-oil-503020 (may not work)