Grilled Cheese with Watermelon and Mint


8 (1/2-inch) thick triangular slices watermelon
salt and freshly ground black pepper
extra virgin olive oil
8 ounces Halloumi, Paneer or grilling cheese, sliced ¼-inch thick
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 lemon, zest and juice
12 to 16 pitted Kalamata olives


Pre-heat your outdoor grill until hot and you can only hold your hand 1 to 2 inches above the grill for 2 to 3 seconds before pulling it away.

Season the watermelon slices with salt and pepper and brush lightly with olive oil. Grill about 1 to 2 minutes per side, or until there are nice grill marks.

Brush the cheese slices on both sides with olive oil. Season with salt and pepper and place on the grill until there are nice grill marks - about 1 to 2 minutes per side.

Arrange the grilled cheese and grilled watermelon on a plate and sprinkle with the fresh herbs and lemon zest. Squeeze a little lemon juice and drizzle a little olive oil over the top and garnish with the Kalamata olives. Serve with fresh griddle bread.

 Serving size:  4

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