Seared Halloumi with Watermelon, Basil, and Balsamic Reduction
Dive into the fusion of salty seared halloumi and sweet, juicy watermelon, accented by the aromatic freshness of basil and the rich tang of balsamic reduction, for a dish that tantalizes the senses.
Equipment
- Grill pan or non-stick skillet
- Small saucepan
- Serving dish
Ingredients
- 8 oz halloumi cheese sliced into 1/2 inch thick pieces
- 2 cups watermelon cut into bite-sized cubes
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 2 tbsp extra virgin olive oil
- 1/2 cup fresh basil leaves torn
- Salt and pepper to taste
- Optional garnishes: mint leaves or lemon zest
Instructions
- Begin by preparing the balsamic reduction. In a small saucepan over medium heat, combine balsamic vinegar and honey. Stir continuously and allow the mixture to come to a gentle boil. Reduce the heat and simmer until the vinegar has reduced by half and has a syrupy consistency, about 5-7 minutes. Remove from heat and set aside to cool.
- Heat a grill pan or non-stick skillet over medium-high heat. Brush the halloumi slices with olive oil and season with a touch of pepper. Once the pan is hot, place the halloumi slices in the pan and sear for about 2-3 minutes on each side, or until they have a nice golden-brown crust. Remove the halloumi from the pan and set aside on a plate.
- In a serving dish, arrange the watermelon cubes and place the seared halloumi slices on top. Drizzle the halloumi and watermelon with the balsamic reduction.
- Garnish the dish with torn basil leaves and, if desired, additional garnishes such as mint leaves or lemon zest. Serve immediately.
Notes
For best results, serve the halloumi warm and the watermelon chilled.
The balsamic reduction can be made in advance and stored in the refrigerator for up to 2 weeks.
Adjust the amount of honey in the balsamic reduction to suit your taste for sweetness.
This dish is a perfect summer appetizer, combining refreshing watermelon with the satisfying richness of halloumi cheese.