Sweet, salty. Hot, cold. Crispy, soft. Here is a salad full of contrasts that will satisfy the diners gathered on a beautiful summer day.
Grilled Watermelon and Halloumi Salad
- Portions : 4 to 6
- Preparation time:20 minutes
Ingredients
Vinaigrette
2 tbsp. (30 ml) aged cider balsamic
3 tbsp. (45 ml) sunflower oil
Salt and pepper
Salad
1 block of halloumi cheese, cut into large sticks
4 cups (1 L) cubed watermelon
3 tbsp. (45 ml) roasted pumpkin seeds
A few sprigs of fresh tarragon
Fresh chives, chopped
Salt and pepper
Preparation
- Combine all the dressing ingredients. Set aside.
- Lightly oil the halloumi sticks and grill them in a heated BBQ at medium heat (covering the grid with a non-stick BBQ cooking mat is ideal to prevent the cheese from sticking to the grid). Grill on each side. Cut the sticks into coarse cubes.
- Divide the melon and cheese cubes in a serving dish and drizzle with the vinaigrette.
- Garnish with roasted pumpkin seeds, tarragon and chives. Salt and pepper. Serve immediately.
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