Grilled Halloumi with Watermelon and Basil-Mint Oil
1/2 cup coarsely chopped fresh basil
3 tablespoons coarsely chopped fresh mint plus thinly sliced mint for garnish
1 garlic clove, coarsely chopped
1/2 cup extra-virgin olive oil plus more for brushing
Kosher salt and freshly ground black pepper
¾ lb pound roasted cherry tomatoes, recipe follows
1 8-9-ounce package Halloumi cheese, cut crosswise into 8 slices
6 small triangles thinly sliced watermelon, rind removedgg≥
Purée basil, 3 tablespoons mint, and garlic in a blender. With machine running, add 1/2 cup oil. Set a strainer over a small bowl; strain, pressing on solids. Season with salt and pepper.
Preheat a nonstick frying pan over high heat.
Dry the halloumi cheese slices by blotting them with a paper towel. Place the slices on a plate and brush both sides lightly with the dressing to coat each thoroughly.
Sear the cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
2 cups cherry tomatoes, cut in half
3 Tbl Balsamic vinegar
2 cloves garlic smashed
1 Tbl brown sugar
1 rosemary sprig
Preheat oven to 375 degrees. Combine all ingredients in a 4-cup baking dish. Bake for 20 to 30 minutes until bubbly and tomatoes are a little charred. Garnish with extra basil.
Serve on a Cheese Board, toss with Pasta and Mozzarella, or a pizza topping.
Arrange melon on a platter. Top with cheese and tomatoes. Drizzle remaining herb oil over; garnish with sliced mint and basil.