Halloumi watermelon salad

By Suzanne Husseini
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Refreshing and creamy, this is the salad of the summer!

SERVES
4

Ingredients

Halloumi

  • 400g halloumi cheese (cut in 4 equal portions)
  • 2 tablespoons olive oil
  • 1 tablespoon orange zest, and juice 1/2 orange
  • 1 tablespoon lemon zest, and juice 1/2 lemon
  • 1/2 teaspoon dried chilli flakes (optional)
  • 2 tablespoons clarified butter (or a mixture of butter and olive oil), for frying

Dressing

  • 3 heaping tablespoons golden raisins ( presoaked in 1/2 cup hot water, drained)
  • 8 dried apricots (pre-soaked in 1/2 cup hot water, drained)
  • 1 clove garlic
  • Juice of 1 lemon
  • 1/4 cup olive oil
  • Salt, for seasoning

Salad

  • 4 slices seedless watermelon cut same size as the Halloumi (Keep in fridge until ready to serve)
  • 1 cup microgreens (or a combination of arugula, mint leaves, parsley)
  • 1 tablespoon of fried pine nuts or slivered almonds, for garnish

Directions

Halloumi 

  1. Marinate the halloumi with the oil, both zests, and juice, chilli flakes. This can be prepared a day before and kept in the fridge.
  2. Take out the marinated cheese and let them come to room temperature. Place them on a paper towel to blot excess liquid but don't wipe off the zests and chilli flakes.

Dressing

  1. In a small food processor place the drained raisins, drained apricots, garlic, lemon juice, olive oil and salt. 
  2. Puree to make a creamy dressing. Taste to adjust salt if needed. Set aside.

Salad 

  1. On medium heat in a non-stick skillet melt the clarified butter.
  2. Place the halloumi cheese to fry just enough to get a golden crust on both sides.
  3. Spread a generous spoon of the dressing on the serving plate. Place a slice of cold watermelon. Put the fried hot Halloumi on top. Scatter the microgreens over the salad. 
  4. Garnish with pine nuts and pomegranates. Enjoy! 

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