Watermelon and Haloumi
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 398
- Total Fat
- 39
- Saturated Fat
- 9
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 5
- Cholesterol
- 25
- Sodium
- 263
- Total: 1 hr 17 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 2 min
Ingredients
1 teaspoon shallot minced
1 teaspoon minced garlic
Salt
2 ounces red wine vinegar
1 tablespoon honey
4 ounces plus 1 tablespoon extra-virgin olive oil
1 tablespoon toasted sliced almonds
1 tablespoon chopped mint
4 (1-ounce) slices watermelon
4 (1-ounce) slices haloumi
Directions
- Place shallots and garlic in mixing bowl and add a pinch of salt. Add vinegar and honey and whisk. Slowly whisk in 4 ounces oil. Fold in the almonds and mint. Pour over melon and let marinate for 1 hour. Heat a medium skillet over a medium heat and add 1 tablespoon of oil. Sear haloumi for 1 minute per side. Remove from pan, top with marinated watermelon and serve.