Roasted Melon, Golden Halloumi and Basil Vinaigrette
Melon gets serious (just for one pan session)
- Prep time: 15 minutes
- Cook time: 10 minutes
Usually reserved for dessert or appetizers, sliced cold and casual. Here, melon hits the pan, caramelizes, and rubs shoulders with golden halloumi: giving it a boldness you never knew it had.
Ingredients
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melon
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halloumi
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olive oil
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lime juice
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basil
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balsamic vinegar
-
honey
-
pine nuts
-
salt and pepper
Recipe steps
The daring cut
Cut the melon in half, remove the seeds (don’t throw them away, see below), then slice the flesh into thick pieces about 2 cm wide, skin removed. The caramelizing moment Heat a very hot pan with a drizzle of olive oil. Sear the melon slices for 2 to 3 minutes on each side, until nicely marked and slightly caramelized. Set aside.
The halloumi singing in the pan
Cut the halloumi into thick slices and brown them in the same pan, 2 minutes on each side, until crispy on the outside.
The vinaigrette that sparks curiosity
Blend the basil with the remaining olive oil, balsamic vinegar, honey and lime juice until you get a smooth, vibrant green sauce.
The plating with pizzazz
Alternate slices of roasted melon and golden halloumi on plates, drizzle with basil vinaigrette and sprinkle with pine nuts or crushed hazelnuts.
Tips and variations
- Add a few slices of prosciutto for a nod to the classic melon-ham combo, reinvented.
- Swap the basil for fresh mint and the lime for lemon for an even fresher vinaigrette.
Anti-waste tips
The seeds and flesh scooped from around the melon can be blended with a little water and lemon juice for an express melon lemonade—just strain before serving.
The melon skin, just beneath the rind, still hides a bit of flesh: scrape it out with a spoon rather than tossing it straight away.
Leftover halloumi keeps very well in its original brine in the fridge: save it for your next salad or stir-fry.
