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:
covered percent of daily need
