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.

We tucked in some fresh peaches into this salad

We tucked in some fresh peaches into this salad

 Roasted Tomatoes

2 cups cherry tomatoes, cut in half

3 Tbl Balsamic vinegar

2 cloves garlic smashed

1 Tbl brown sugar

Basil leaves

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.

SaladsLili Courtney