Recipe courtesy of Michael Symon
Print
Watermelon and Haloumi
Total:
1 hr 17 min
Prep:
15 min
Inactive:
1 hr
Cook:
2 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 17 min
Prep:
15 min
Inactive:
1 hr
Cook:
2 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 teaspoon shallot minced
  • 1 teaspoon minced garlic
  • Salt
  • 2 ounces red wine vinegar
  • 1 tablespoon honey
  • 4 ounces plus 1 tablespoon extra-virgin olive oil
  • 1 tablespoon toasted sliced almonds
  • 1 tablespoon chopped mint
  • 4 (1-ounce) slices watermelon
  • 4 (1-ounce) slices haloumi

Directions

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.

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