Grilled Watermelon & Halloumi Salad
Servings:*
4 servingsIngredients
- 1 small seedless watermelon
- 8 ounces halloumi cheese, cut into ½-inch slices
- ¼ cup plus 3 tablespoons lime juice, divided
- ¼ cup 2 tablespoons olive oil, divided
- 2 tablespoons fresh ginger, divided and finely chopped
- 1 teaspoon kosher salt, divided
- 2 medium shallots, thinly sliced
- 1 teaspoon honey
- 4 cups arugula
- ¼ cup roasted, salted pistachios, chopped
Directions
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Heat grill to high.
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Cut top and bottom from watermelon. Slice remaining watermelon into 1-inch-thick vertical slabs, leaving outer peel and rind intact.
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Place the watermelon slabs and halloumi slices on a rimmed baking sheet. Set aside.
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In a small bowl, stir together 3 tablespoons of the lime juice, 2 tablespoons of the olive oil, 1 tablespoon of the chopped ginger and ½ teaspoon of the salt.
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Pour mixture over watermelon and cheese, turning each piece to coat evenly in the marinade. Chill, uncovered, for 30 minutes.
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Meanwhile, in the same small bowl, stir together shallots, honey, and remaining ¼ cup lime juice, ¼ cup olive oil, 1 tablespoon ginger and ½ teaspoon salt until combined. Let the vinaigrette stand at room temperature until ready to use.
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Place the watermelon on an oiled grill grate and grill, uncovered, turning once, until grill marks appear and watermelon is slightly tender, 2 to 3 minutes per side. Transfer watermelon to a cutting board.
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Place the halloumi on the grate and grill, uncovered, turning once, until grill marks appear and cheese is slightly softened, about 1 minute per side. Remove from grill and cool on wire rack, about 5 minutes.
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Arrange the arugula on a large platter. Cut 2 watermelon slabs into wedges (leaving rind intact) and slice halloumi into cubes. Arrange watermelon wedges and halloumi over arugula, and spoon ¼ cup of the vinaigrette over top.
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Sprinkle the salad with chopped pistachios and serve it with the remaining watermelon wedges and vinaigrette.