Halloumi doesn't melt easily, so it's great for grilling. Recipe from Bon Appetit, July 2011.
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- 1/2 cup coarsely chopped fresh basil
- 3 tablespoons coarsely chopped fresh mint (plus thinly sliced mint for garnish)
- 1 garlic clove, coarsely chopped
- 1/2 cup extra-virgin olive oil (plus more for brushing)
- kosher salt & freshly ground black pepper
- 3/4 lb cherry tomatoes, on the vine
- 1 eight to nine ounce package halloumi cheese, cut across into 8 slices
- 6 small triangles thinly sliced watermelon, rind removed
- 1Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
- 2Puree basil, 3 tablespoons mint, and garlic in a blender. With machine running, add 1/2 cup of oil. Strain the puree over a small bowl, pressing on solids. Season with salt and pepper.
- 3Brush grill rack with oil. Drizzle 2 tablespoons basil-mint oil over tomatoes and cheese; season with salt and pepper. Grill tomatoes, turning occasionally, until charred and bursting, about 4 minutes. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side.
- 4Arrange melon on a platter. Top with cheese and tomatoes. Drizzle with remaining herb oil, and garnish with sliced mint.
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Nutritional Facts for Grilled Halloumi With Watermelon and Basil-Mint Oil
Serving Size: 1 (6221 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 2088.0
- Calories from Fat 327
- Total Fat 36.3 g
- Saturated Fat 4.7 g
- Cholesterol 0.0 mg
- Sodium 67.4 mg
- Total Carbohydrate 464.5 g
- Dietary Fiber 25.8 g
- Sugars 380.4 g
- Protein 38.3 g
The following items or measurements are not included: