Crisp Halloumi with Avocado Salsa and Watermelon Sunrise
August 30, 2020
Autumn is quickly approaching with crisp, quiet mornings and leaves starting to collect on the ground. I am sharing one of my favorite summer cocktails and appetizers as we squeeze in the final flavors of summer this Labor Day weekend. These recipes look stunning and are full of flavor, but are actually quite simple to prepare. I first saw these recipes a few years ago, featured on the show The Chew, by Clinton Kelly and Michael Symon. Hopefully they become part of your summer repertoire as well!
Halloumi cheese is popular throughout the Mediterranean with documented origins in Cyprus, but now strongly associated with Turkey. My local grocery store sells Halloumi with the name of “Grilling Cheese.” The cheese withstands high heat and crisps on the outside while melting in the center. The avocado salsa provides the perfect balance of acid and heat to the melty crunch of the cheese. The flavors and textures will keep calling you back for another bite.
Watermelon Sunrise is the cocktail I crave every summer. I like mine extra limey, which complements the salsa. Watermelon is so refreshing on hot summer days, and I take this an extra step further by making this into a frozen, blended cocktail. You could easily omit the alcohol and add carbonated soda to make this family friendly.
Crisp Halloumi with Avocado Salsa
Serves 4
I like to serve this on a plate with a fork and knife so guests can cut the strips of melty cheese into the salsa with each bite. You could also serve with tortilla chips if desired, by carefully cutting the Halloumi into squares after cooking. This salsa is versatile. Feel free to omit the oregano or substitute cilantro.
1 1/2 teaspoons honey
1 cup tomato, diced small
1 tablespoon jalapēno, seeded and minced
Kosher salt and ground black pepper to taste
1/4 cup freshly squeezed lime juice
1 cup avocado, peeled, pitted, and diced small
1/4 cup shallot, minced
1/4 cup basil leaves, torn
2 tablespoons fresh oregano (optional)
1 (8 ounce) package of Halloumi cheese, sliced 1/2-inch thick
1/4 cup olive oil
Prepare the salsa. Add the honey, tomato, jalapēno, lime juice, avocado, shallot, and herbs in a large bowl. Toss carefully to avoid mashing the avocado. Transfer to a large platter while crisping the cheese.
In a cast iron pan, heat the olive oil over medium heat. Once the oil is shimmering, add the slices of Halloumi. Do not crowd the pan. The cheese will spread slightly when it begins to cook, and will then retain it’s shape. Cook until brown and crisp on both sides, approximately 2 minutes per side. Transfer to the platter of avocado salsa and serve immediately.
Watermelon Sunrise
Serves 4
I adapted this recipe from Clinton Kelly’s original version by freezing the watermelon juice to make this extra refreshing. While the original recipes suggests using vodka, I have used tequila to make this into a frozen margarita situation. You are welcome to do either.
For the mint simple syrup:
1/2 cup water
1/2 cup sugar
1 small bunch of mint
4 cups watermelon, cut into large chunks
8 ounces of vodka (or carbonated soda if omitting alcohol)
2 limes, juiced
4 ounces mint simple syrup
Lime wheels, extra watermelon cubes, and mint sprigs for garnish
Combine the water and sugar in a small saucepan. Simmer on medium-high until the sugar dissolves. Remove from the heat and add the mint. Let steep until cooled. Strain to remove the mint and set aside.
In the meantime, blend the watermelon and strain the juice. Add the strained watermelon juice to ice cube trays to freeze.
After four hours, return the frozen watermelon ice cubes to the blender with the mint simple syrup, lime juice, and vodka. Blend until smooth (Note: Stir in carbonated soda after blending if omitting alcohol). Serve with a garnish of lime wheels, cubes of reserved watermelon, and mint springs if desired.
