Watermelon triangles roasted over high heat with fresh rosemary, served warm over golden halloumi, red onion, and a balsamic vinaigrette. The hot-cold, sweet-savory, and herbal contrasts make the watermelon-rosemary pairing immediately obvious.
Ingredients
- 800 g Fresh watermelon
- 4 sprigs Fresh rosemary
- 400 g Halloumi
- 1 piece Red onion
- 3 tbsp Balsamic vinegar of Modena
- 4 tbsp Extra virgin olive oil
- 1 tbsp Runny honey
- 30 g Pine nuts
- to taste Fine salt
- to taste Freshly ground black pepper
Method
- Preheat the oven to 220°C on convection.
- Cut the watermelon into 2 cm thick triangles, removing the rind and visible seeds.
- In a small bowl, mix the olive oil with the rosemary leaves from two sprigs, the honey, a pinch of salt, and pepper.
- Brush the watermelon triangles with this mixture and arrange them on a parchment-lined baking sheet.
- Roast for 12 to 15 minutes until the edges are golden and slightly caramelized.
- Meanwhile, thinly slice the red onion and marinate it in the balsamic vinegar with a pinch of salt.
- Cut the halloumi into 1 cm slices and dry-grill them in a hot skillet for 2 minutes per side until golden brown.
- Dry-toast the pine nuts for 1 to 2 minutes in a small skillet.
- Plate the halloumi slices in the center of the plates, arrange the roasted watermelon triangles around them, and scatter with the marinated red onion and pine nuts.
- Drizzle with the remaining balsamic marinade, garnish with the remaining rosemary leaves, and serve immediately.
Nutrition
Per serving
- Energy
- 597.6 kcal
- Protein
- 24.58 g
- Carbohydrate
- 23.19 g
- Fat
- 46.16 g
- Fibre
- 1.53 g
- Calcium
- 24.56 mg
- Iron
- 1.01 mg
- Magnesium
- 43.71 mg