Thursday, July 12, 2012

Grilled halloumi cheese proves deliciousness again, this time with watermelon

A few posts back, I raved about the insane deliciousness of grilled halloumi.
   I’m going to rave about it again.
   Last time we served grilled halloumi (a type of cheese) with grilled romaine hearts. This time around, we served it drizzled with a delicious basil-mint oil alongside cherry tomatoes and watermelon pieces.
   The recipe we used is Grilled Halloumi with Watermelon and Basil-Mint Oil (click for the recipe).
   Grilled cheese and watermelon?
   You bet. I was even surprised how well the two went together. The refreshing watermelon was a great friend to the wonderfully salty cheese.
   This dish would be a lovely for a summer outdoor dinner party. However, it was easy enough to prepare on a weeknight.
   Halloumi cheese has grown in popularity enough that is carried in the cheese section of many large supermarkets.
   Basil, mint, garlic and olive oil are pureed together in a blender, then the mixture is strained through a fine-mesh strainer set over a small bowl.
   Some of the basil-mint oil was drizzled over cherry tomatoes and halloumi cheese, and the two food items are grilled. The recipe says to use cherry tomatoes on the vine. This is simply to add to the ease of grilling them; it’s not an absolute necessity. We couldn’t find any on the vine and so used relatively large cherry tomatoes and grilled them in in a barbecue basket.
   To serve, pieces of thinly-sliced watermelon with the rind removed are arranged on plates and topped with the cheese and tomatoes. The remaining herb oil is drizzled on top.

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