Grilled Halloumi & Watermelon Salad with Fresh Mint-Pistachio Pesto
Prepare to tantalize your taste buds with this vibrant Mediterranean masterpiece! This salad brilliantly marries the irresistible contrast of warm, salty, and squeaky grilled halloumi with the cool, crisp sweetness of fresh watermelon. Each bite is elevated by a bright, aromatic pesto crafted from local mint and rich pistachios, then finished with a delightful crunch of toasted pine nuts. It's a symphony of opposing flavors and textures that dance harmoniously on the palate, offering a truly refreshing and authentic taste of the Greek Cypriot sunshine.
Ingredients
- •250 g Halloumi cheese (block, sliced into 1/2-inch thick pieces)
- •4 cup Watermelon (cubed)
- •1 cup Fresh mint leaves (packed, plus extra for garnish)
- •1 cup Pistachios (shelled, unsalted)
- •1 piece Garlic clove (peeled)
- •2 tbsp Lemon juice
- •1 cup Extra virgin olive oil (plus 1 tbsp for grilling)
- •2 tbsp Pine nuts (toasted)
- •1 tsp Salt (to taste)
- •1 tsp Black pepper (to taste)
Instructions
- 1
Prepare the Mint-Pistachio Pesto: In a food processor, combine the fresh mint leaves, pistachios, garlic clove, lemon juice, salt, and black pepper. Pulse until finely chopped. With the processor running, slowly drizzle in 1/2 cup of extra virgin olive oil until a smooth pesto forms. Taste and adjust seasoning if needed.
- 2
Grill the Halloumi: Heat a grill pan or outdoor grill to medium-high heat. Lightly brush both sides of the sliced halloumi with 1 tablespoon of olive oil. Grill for 2-3 minutes per side, or until golden brown and tender with distinct grill marks.
- 3
Toast Pine Nuts: In a small dry skillet over medium-low heat, gently toast the pine nuts for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them.
- 4
Assemble the Salad: Arrange the cubed watermelon on a large serving platter or individual plates. Top with the warm grilled halloumi slices.
- 5
Dress and Garnish: Drizzle generously with the fresh mint-pistachio pesto. Sprinkle the toasted pine nuts over the top, and garnish with a few extra fresh mint leaves if desired. Serve immediately.
Chef's Tips
- 💡Ensure your halloumi is patted dry before brushing with oil to get a better sear and prevent sticking.
- 💡For an extra layer of flavor, consider adding a sprinkle of red pepper flakes to the pesto for a subtle kick.
- 💡This salad is best served fresh, while the halloumi is warm and the watermelon is cool.
- 💡If you don't have a grill pan, you can pan-fry the halloumi in a non-stick skillet over medium-high heat until golden.
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