Melon salad with grilled halloumi cheese croutons: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">A great starter</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> <span class="reviewDesc">And an unusual one too.</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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Revision as of 17:43, 27 November 2020
Recipe review
A great starter
5/5 And an unusual one too. The Judge
| Melon salad with grilled halloumi cheese croutons | |
|---|---|
 |
| You would never guess the croutons are grilled cheese! | |
| Servings: | Serves 4 |
| Calories per serving: | 239 |
| Ready in: | 20 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 21st April 2014 |
We made Grilled halloumi and melon salad yesterday, it was really good, although, to be honest, the cheese would have been easier to eat in much smaller pieces, so today I thought I would try a version with cubed halloumi and fry the cheese in garlic. It was an absolute success. This is a much better way of preparing this recipe. If you have never used halloumi cheese before, don't worry, it will not melt.
Halloumi cheese is quite salty so the sweet melon balances this perfectly. Do not add any extra salt!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Olive oil
- 4 cloves of garlic, peeled and crushed.
- 200g halloumi cheese, cut into into 5mm slices and then cut again to make 5 cm cubes.
- 800g of honeydew melon (about half)
- A big handful of rocket or similar bitter salad leaves.
- Fresh basil leaves or fresh mint leaves, torn.
- Zest and juice from an un-waxed lemon.
- A splash of good balsamic vinegar.
- Freshly ground black pepper.
Method
- Cut the melon into sliced and slice off the skin
- Add a good splash of olive oil to a large heavy-based frying pan and add the cubed halloumi.
- Fry the cheese cubes for about 5 to 8 minutes over a medium heat until golden brown and crunchy.
- Add the crushed garlic for the last few minutes, being careful not to let it burn.
- Add a pile of salad leaves, mixed with the mint or basil onto each plate and layer the melon and halloumi cubes on top.
- Make a dressing with a splash of olive oil, lemon zest and juice and the balsamic vinegar. 2 to 1 ratio, oil to vinegar/ lemon juice and a grind of black pepper.
- Drizzle this over each plate and serve while the cheese is still warm.
- Garnish with chopped mint and mint leaves.
See also
We have a number of halloumi recipes, most are combined with fruit - a good way to offset the high salt level of this cheese.
- Beetroot falafel with toasted halloumi cheese
- Courgette and Halloumi Falafels
- Grilled sausage and halloumi salad with avocados
- Halloumi, fennel and apple salad
- Halloumi, fennel and kiwi fruit salad
- Halloumi, fennel and pink grapefruit salad
- Hugh's fried halloumi
- Melon salad with grilled halloumi cheese croutons
- Pork and strawberry salad with grilled halloumi cheese
- Skewiff beetroot and halloumi
- Squash, halloumi and chilli omelette
- Warm halloumi and fennel salad
Croutons recipes
We have a number of recipes for making croutons:
- Making crispy croutons for salads
- Croutons recipe
- Air fried croutons
- Air fried garlic croutons
- Basil and lemon chicken salad with air fried garlic croutons
- Red onion and roast cherry tomato soup with pesto croutons
- Red onion soup with Capricorn croutons
- Crispy bacon salad with poached eggs and croutons
- Melon salad with grilled halloumi cheese croutons
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