Watermelon and Halloumi

If you have about 1 hour and 15 minutes to spend in the kitchen, Watermelon and Halloumi might be an awesome gluten free and primal recipe to try. One serving contains 2112 calories, 46g of protein, and 38g of fat. This recipe serves 6 and costs $11.41 per serving. It will be a hit at your Summer event. Plenty of people really liked this main course. 144 people were impressed by this recipe. If you have honey, fresh mint, kosher salt, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. With a spoonacular score of 99%, this dish is amazing. Similar recipes include Shrimp, Watermelon, and Halloumi Kabobs, Grilled Halloumi with Watermelon and Basil-Mint Oil, and Grilled Watermelon and Halloumi Salad with Minty Green Beans.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 65 minutes

 

Ingredients:

2 tablespoons sliced almonds, toasted

2 tablespoons chopped fresh mint

1 teaspoon minced garlic

8 ounces halloumi cheese, cut into 8 slices

1 tablespoon honey

Kosher salt

1/2 cup plus 1 tablespoon extra-virgin olive oil

1/4 cup red wine vinegar

1 teaspoon minced shallot

8 small wedges seedless watermelon, rind removed

Equipment:

mixing bowl

whisk

frying pan

Cooking instruction summary:

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

 

Step by step:


1. Place the shallot and garlic in a mixing bowl and add a pinch of salt.

2. Add the vinegar and honey and whisk. Slowly whisk in 1/2 cup olive oil, then add the almonds and mint.

3. Place the watermelon in a shallow dish.

4. Pour the dressing on top, cover and let marinate 1 hour in the refrigerator.

5. 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.

6. Photograph by David Malosh


Nutrition Information:

Quickview
2112k Calories
45g Protein
37g Total Fat
457g Carbs
100% Health Score
Limit These
Calories
2112k
106%

Fat
37g
58%

  Saturated Fat
10g
63%

Carbohydrates
457g
152%

  Sugar
375g
417%

Cholesterol
0.0mg
0%

Sodium
709mg
31%

Get Enough Of These
Protein
45g
91%

Vitamin A
34210IU
684%

Vitamin C
486mg
590%

Potassium
6762mg
193%

Magnesium
610mg
153%

Vitamin B6
2mg
136%

Vitamin B5
13mg
133%

Vitamin B1
1mg
133%

Copper
2mg
128%

Manganese
2mg
120%

Fiber
24g
98%

Iron
14mg
82%

Calcium
812mg
81%

Vitamin B2
1mg
76%

Phosphorus
679mg
68%

Vitamin B3
10mg
54%

Folate
183µg
46%

Vitamin E
6mg
43%

Zinc
6mg
41%

Selenium
24µg
35%

Vitamin K
16µg
16%

covered percent of daily need
Widget by spoonacular.com

 

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