Grilled watermelon salad
I had a dish like this at Taberna de los Frailes in Valladolid, Mexico. It was the first time I had eaten grilled watermelon, and the smokey flavor blew me away! Since Queso panela is not readily available in most places, I substitute Halloumi and grill the cheese to intensify the grilled flavor.
- 2 rectangular slices watermelon each about 3x2x1 inch
- 1 T olive oil
- 2 thin slices roma tomato
- 1 thick 1/4 inch slice Halloumi cheese, about 3 ounces
- 1/4 c papaya cubed
- 1 T vegetable oil
Make sure ingredients for salad are sliced properly before beginning.
Prepare dressing by blending papaya and vegetable oil to a smooth puree in blender or small food processor.
Pre-heat grill to high.
Brush watermelon and Halloumi with olive oil.
Grill watermelon and Halloumi until grill marks are visible on each, about 2 minutes per side.
Layer onto a small plate: watermelon, 2 slices roma tomato, Halloumi, watermelon.
Serve lukewarm with dressing on the side.
Halloumi is a traditional cheese from Cyprus, and both the Greek and the Turkish lay claim to it. It holds together more than many cheese types, which makes it perfect for grilling. You may have to do some searching through the cheese shelves, but most reasonably-sized supermarkets stock it.