Melon Halloumi Salad
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.67 out of 5 stars
(3)
Ingredients
6 servings
- 1 shallot (roughly chopped)
- 2 cups tightly packed fresh basil leaves (stems removed (about 4 ounces)
- ½ cup tightly packed mint leaves (stems removed)
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 cantaloupe (scooped into balls or cut into squares)
- 1 honeydew (scooped into balls or cut into squares)
- 1 seedless watermelon (scooped into balls or cut into squares)
- 1 8- ounce package halloumi cheese (cut into squares)
- 2 teaspoons olive oil for frying
- Maldon sea salt
- Freshly cracked black pepper
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Preparation
Step 1
For the Mint Basil Vinaigrette
Step 2
Combine all the ingredients in a high powered blender and blend for 2 minutes until smooth. Adjust salt and pepper and set aside.
Step 3
For the Salad
Step 4
Arrange the various melon on a large serving board.
Step 5
Drain the halloumi and cut it into cubes. Pat the cubes dry with paper towels.
Step 6
Heat the olive oil in a cast iron skillet over medium heat. Add the halloumi and cook for a few minutes without stirring, until the bottoms are well-browned. Turn the halloumi cubes with a pair of tongs, and brown them on the other sides.
Step 7
Transfer the seared cheese on top of the melon. Drizzle with the vinaigrette. Serve immediately.
Step 8
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