Watermelon and Haloumi
A seared slice of haloumi cheese makes the perfect salty counterpoint to a sweet slice of watermelon in this summer dish.
|1 teaspoon||shallot minced|
|1 teaspoon||minced garlic|
|2 ounces||red wine vinegar|
|4 ounces||plus 1 tablespoon extra-virgin olive oil|
|1 tablespoon||toasted sliced almonds|
|1 tablespoon||chopped mint|
|4 (1-ounce) slices||watermelons|
|4 (1-ounce) slices||haloumi|
Place shallots and garlic in mixing bowl and add a pinch of salt. Add vinegar and honey and whisk. Slowly whisk in 4 ounces oil. Fold in the almonds and mint. Pour over melon and let marinate for 1 hour. Heat a medium skillet over a medium heat and add 1 tablespoon of oil. Sear haloumi for 1 minute per side. Remove from pan, top with marinated watermelon and serve.