Halloumi and Watermelon Salad with Mint & Cilantro Pesto
The epitome of a summer salad or appetizer! Salty pan-fried Halloumi cheese, sweet and refreshing watermelon, tied together with bright mint & cilantro pesto; Heaven on earth!
Ingredients
Equipment
Method
- Add pistachios, garlic, mint, cilantro, cucumber liquid, lemon zest, a pinch of salt, and a few grinds of black pepper to a bowl of a food processor. Pulse for 20 seconds or so and then wipe down the sides with a silicone spatula.
- With the motor running, slowly drizzle in the extra-virgin olive oil; blend until smooth.
- Brushed the slices of Halloumi with a little extra-virgin olive oil then fry in a non-stick pan over medium-high heat. Pan fry for 2 minutes on the first side and 1 on the other.
- Arrange on a plate and serve with the Mint Pesto. I put some of the pesto directly on the plate but we served extra table-side.
Notes
You will likely have some Pesto leftover, that doesn’t mean it will last long! Serve leftover Pesto alongside grilled or roasted chicken, mix into rice, with roasted vegetables; the options are truly endless!
So delicious!! I love this one in the summer!
Agreed! This salad is so refreshing for those hot summer days!