Grilled Halloumi & Watermelon Salad with Fresh Mint-Pistachio Pesto

• •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. 1

   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. 2

   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. 3

   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. 4

   Arrange the cubed watermelon on a large serving platter or individual plates. Top with the warm grilled halloumi slices.

5. 5

   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.