Grilled halloumi, watermelon and za'atar

Ingredients

• 500 g halloumi
• 800 g seedless watermelon
• 1 piece red onion
• 0.5 bunches fresh mint
• 2 tbsp pomegranate molasses
• 4 tbsp extra-virgin olive oil
• 2 tbsp za'atar
• 1 piece lemon
• 1 tbsp red wine vinegar
• 30 g unsalted shelled pistachios
• 80 g pomegranate seeds
• to taste fine salt
• to taste ground black pepper

Method

1. Prepare the grill with a glowing hot direct heat zone and a gentler indirect zone; the grate is ready when you can only hold your hand briefly over the coals.
2. Thinly slice the red onion, drizzle with red wine vinegar, lemon juice, and a pinch of salt; let it soften until glossy and less pungent.
3. Cut the watermelon into large, thick slabs and pat them thoroughly dry; the surface must be dry to get grill marks instead of boiling.
4. Mix the olive oil, pomegranate molasses, za'atar, some pepper, and a squeeze of lemon; the sauce should coat the back of a spoon, tangy and slightly syrupy.
5. Lightly brush the halloumi and watermelon with the sauce, then place the halloumi over direct heat; flip as soon as a golden crust appears and the cheese begins to soften without melting.
6. Sear the watermelon over direct heat just enough to brand it with dark marks and concentrate its flavor; move it to the indirect zone if it browns too quickly.
7. Toast the pistachios in a small skillet or a foil pan over the indirect zone until they smell toasted, then roughly chop them.
8. Arrange the warm watermelon and grilled halloumi on a large platter, and add the drained red onion, mint leaves, pomegranate seeds, and pistachios.
9. Finish with the remaining pomegranate molasses sauce, a dusting of za'atar, and a final squeeze of lemon; serve immediately while the halloumi is still squeaky.

Nutrition

Per serving

Energy

714.9 kcal

Protein

31.71 g

Carbohydrate

34.12 g

Fat

51.98 g

Fibre

4.7 g

Calcium

30.86 mg

Iron

0.89 mg

Magnesium

37.56 mg