Thursday, May 19, 2016

Watermelon and Halloumi

We did a Mediterranean themed party, so who better to turn to for inspiration than Michael Symon. So while this is actually using a Cypriot cheese, it fit the bill nicely.  It is a pretty simple recipe, but it tasted outstanding. None left :-(

Refreshing, tangy, tasty and pretty. You can find the original here. I didn't change it up much.


1 small shallot, minced
1 medium clove garlic mashed
kosher salt
1/4 cup red wine vinegar
2 T honey
1/2 cup high quality, extra virgin olive oil
1/4 cup slivered almonds, toasted
4 T chopped mint
1/4 cup extra virgin olive oil
24 x 1" diameter 3/8" thick rounds cut from the core of a seedless watermelon
24 x 1" diameter 3/8 thick rounds of halloumi
2T vegetable oil
Rice flour/water slurry to coat the halloumi


Mash the garlic with a little salt to make a paste. Place the shallot and garlic in a bowl. Add the vinegar and honey, Mix well. Whisk in the extra virgin olive oil. Add the almonds and mint, stir well.
Place the watermelon rounds in a single layer in the bottom of an 8x13 non reactive dish. Pour the mixed dressing over the watermelon. Allow to rest for at least an hour and up to 3.hours.
Coat the individual halloumi rounds with a little rice flour slurry. Heat up a cast iron pan over medium heat with the 2T of vegetable oil. Test temperature of pan with a few drops of water.
When hot enough, place the halloumi on the pan in a single layer. When you have laid out the last round, the first round will be ready to flip.
Once the halloumi rounds are cooked, remove from pan and place on top of the watermelon, serve immediately