Watermelon, Cherry Tomatoes, and Halloumi Salad
I am passionate about cooking - I have always been pursuing happiness through good food, fine wine, my dogs, and of course, with my family and friends!
Being raised in a home where good home cooking was shared with friends and family almost every other day, it was not difficult at all to embrace the concept of “you live to eat”.
Watermelon, Cherry Tomatoes, and Halloumi Salad
Ingredients
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¼ Watermelon, seedless
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240g Cherry Tomatoes, halved
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1 Halloumi, Charalambides Christis, sliced
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25 Mint Leaves, rolled and thinly cut
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2 tbsp Pistachio Nuts, roughly chopped
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¼ tsp Fine Sea Salt
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¼ freshly ground Black Pepper
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1 tbsp EVOO, Extra Virgin Olive Oil for drizzling
Instructions
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Add the halloumi slices to a heatproof bowl and pour over boiling water to cover the halloumi slices. Let them soak for 10’ to soften so that the halloumi is light and fluffy.
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Remove the halloumi from the water, pat dry with kitchen paper, and keep aside.
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In the meantime, turn on the grill/broiler of an oven at max degrees and place the rack on top.
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Use an oven proof racked dish that has been lightly brushed with oil and add on the rack the halloumi slices. Place in the oven and cook for about 4’ until golden brown. Flip the halloumi slices and cook for a further 3’.
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To build the salad we take the watermelon and with the use of a baller, scoop about 20-25 balls.
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Add the melon balls in a serving bowl along with the halved cherry tomatoes and half of the mint. Sprinkle with salt and pepper and toss carefully.
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Place the halloumi around the bowl and add the chopped pistachios on top, along with the remaining mint. Lightly drizzle the olive oil and serve.
