Tomato, Watermelon & Spelt Salad
with Seared Halloumi
Halloumi, a sheep’s milk cheese, is originally from the Mediterranean island of Cyprus and is popular throughout Greece and the Middle East. Its high melting point makes it perfect for browning on a grill or in a hot pan, like in this recipe. Because halloumi is mild, but rather salty, it’s often served with sweet, juicy fruits like watermelon and tomato to balance its saltiness.
- 1 Cup Spelt
- 4 Ounces Halloumi Cheese
- 1 Bunch Basil
- 1 Bunch Mint
- 1 Shallot
- 1 Yellow Tomato
- 1 Tablespoon Red Wine Vinegar
- 2 Teaspoons Honey
- 3 Cups Cubed Watermelon
Cook the spelt:
Heat a medium pot of salted water to boiling on high. When the water boils, add the spelt. Cook 30 to 35 minutes, or until tender. Drain, rinse under cool water, and transfer to a small bowl.
Prepare your ingredients:
While the spelt cooks, wash and dry the fresh produce. Cut the halloumi horizontally into 4 slices. Pick the basil and mint leaves off their stems, then tear the leaves into pieces. Peel and thinly slice the shallot. Cut the tomato into large chunks.
Make the dressing:
In a medium bowl, combine the red wine vinegar, honey, 1 to 2 tablespoons of olive oil, and some salt and pepper. Whisk until blended.
Sear the halloumi:
In a large nonstick pan, heat a little olive oil on medium until hot. Add the halloumi and cook 1 to 2 minutes per side, or until golden brown. (You can also use a grill pan or a clean outdoor grill. Just cook the halloumi until grill marks appear.)
Make the salad:
In a large bowl, combine the tomato, watermelon, and shallot (you may not need to use all the shallot, depending on your taste). Add about half the dressing and half the mint and basil. Season with salt and pepper, then toss to combine. Drizzle the remaining dressing over the drained spelt and stir to combine.
Plate your dish:
Add the dressed spelt to the tomato and watermelon salad and toss everything together until combined. Place 2 pieces of seared halloumi on each of 2 plates. Divide the salad between the plates. Garnish with the remaining basil and mint. Enjoy!