Watermelon and Halloumi
- 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
- 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.
- Photograph by David Malosh
shallot, garlic, kosher salt, red wine vinegar, honey, extravirgin olive oil, almonds, fresh mint, seedless watermelon, halloumi cheese
Taken from www.foodnetwork.com/recipes/michael-symon/watermelon-and-halloumi.html (may not work)