We planned an all vegetarian meal this evening for Alexis. Halloumi is a Greek cheese that tastes delicious after a quick saute or grill. We had thought about doing this watermelon and halloumi dish as an entree, but were glad, in the end, that we went for it as appetizer. It’s delicous, though, and just filling enough to allow for a nice leisurely drink before dinner.
A recipe from the Food Network magazine: Michael Symon’s Watermelon and Hallouimi.
- 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
- 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.