Ingredients

The following ingredients have 10 Servings
  • 1/2 cup (120 ml) Garlic-Infused Oil, made with olive oil, or purchased equivalent such as FODY Garlic-Infused Olive Oil or extra virgin olive oil
  • 2 tablespoons white wine or red wine vinegar
  • 2 cups (30 g) lightly packed basil leaves
  • 1/2 cup (8 g) lightly packed mint leaves
  • 2 tablespoons chopped scallions, (green parts only)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 medium (about 1 1/2 pounds/680 g) cantaloupe (peeled, seeded, and sliced into attractive half-rounds, about 1/4-inch (6 mm) thick)
  • 1/2 medium (about 2 1/2 pounds/1.2 kg) honeydew, (peeled, seeded, and sliced into attractive half-rounds, about 1/4-inch (6 mm) thick)
  • Or The equivalent of one kind of melon (either cantaloupe or honeydew)
  • 1 pound (455 g) halloumi, (drained and patted dry, sliced into 1/4-inch (6 mm) slabs)
  • Garlic-Infused Oil,
  • Freshly ground pepper

Instruction

  • For the Sauce: Pour oil and vinegar in bottom of blender carafe. Add basil, mint, scallions, salt and several grinds of pepper. Blend on high until smooth and combined. Sauce is ready to use and can also be refrigerated overnight in an airtight container.
  • For the Salad: Arrange the melon slices alternately (if using both) and attractively on a rimmed platter. Heat a grill pan or have your wood or propane-fired grill on a medium heat (see Tips). Brush the halloumi generously with olive oil on both sides and grill for about 2 minutes on each side, or until you get nice grill marks and the interior of the cheese has softened. Transfer to platter, placing on top of melons. Lightly season with salt and peppr.
  • Drizzle sauce over all - you will probably use about three-quarters of it (reserve extra sauce for sautéing tofu, chicken or shrimp or to dress another salad). Serve immediately.