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Vibrant Watermelon and Halloumi Salad with Mint and Cilantro Pesto
Sacha Hirschfeld

Halloumi and Watermelon Salad with Mint & Cilantro Pesto

5 from 2 votes
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!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Appetizers, Salads
Cuisine: American, Mediterranean
Calories: 897
Ingredients Equipment Method Notes

Ingredients
  

Mint & Cilantro Pesto
  • 2 tbsp unsalted pistachios
  • 1 garlic clove
  • ¼ cup fresh mint packed
  • ½ cup fresh cilantro packed, small stems okay
  • ⅓ cup extra-virgin olive oil
  • ⅛ cup cucumber juice/drippings sub a good 2 inch chunk of cucumber
  • 1 lemon zest of ½ lemon
  • kosher salt
  • freshly ground pepper
Salad
  • 1 tbsp extra-virgin olive oil
  • 8 oz halloumi cheese sliced into 6 even pieces
  • 12 oz watermelon sliced into whatever shape or size you prefer

Equipment

  • 1 large non-stick skillet
  • 1 basting/pastry brush
  • 1 food processor
  • 1 silicone spatula
  • 1 sharp knife to cut the watermelon

Method
 

  1. 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.
  2. With the motor running, slowly drizzle in the extra-virgin olive oil; blend until smooth.
  3. 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.
  4. 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!