LOW COUNTRY SALAD: GRILLED HALLOUMI, TOMATOES AND WATERMELON
Servings: 2people
Ingredients
½cupchopped basil
¼cupchopped mint
1clovegarlic
½cupgood quality olive oil
1-2tbspfresh lime juice
1tsphoneyoptional
4cupsarugula
1poundcherry tomatoes
8ozHalloumi Cheese1 package
16small triangles of fresh watermelonsliced thinly
Instructions
Put basil, mint and garlic in the small bowl of a food processor or use a blender. Blend until finely minced. With the machine running, slowly pour in the olive oil until it is emulsified. Pour into a fine mesh strainer over a small bowl. Set aside to drain, pushing on the solids occasionally.
Place ¼ cup basil-mint oil in the base of a large bowl and whisk in 1-2 tablespoons fresh lime juice to taste. (Optional: add 1 tsp honey). Season to taste with salt and pepper. Place arugula in the bowl on top of the oil but don’t toss it yet.
Slice Halloumi into eight equal pieces.
Heat a broiler or grill to hot. Brush tomatoes and cheese with the herb oil. Cook the tomatoes until they are blistered and blackening. Grill cheese until it is browned.
Toss arugula in the oil then arrange on two plates (for a main course). Arrange half of the watermelon slices on each plate then add the tomatoes and Halloumi. Drizzle the cheese with a touch more oil and serve immediately