Watermelon with Grilled Halloumi

Servings: 6 

Juicy watermelon, grilled Halloumi, and fresh mint make this recipe an ideal light appetizer or exciting breakfast. I suggest using Halloumi made from goat or sheep milk, instead of the cow-milk versions you find in most supermarkets. Any Greek market will keep plenty in stock. Trust me, it’s worth the extra effort!

INGREDIENTS

¾ cup rennet-free
Halloumi cheese, thinly sliced
1–2 tablespoons extra-virgin olive oil
6 triangular watermelon slices
¼ cup loosely packed mint leaves

INSTRUCTIONS

 1. Set a non-stick skillet over medium-high heat.
2. Brush the Halloumi slices with the olive oil and arrange them in the skillet in a single layer. Cook for 1 minute per side, until golden.
3. Arrange the watermelon on a serving plate, then add a slice of Halloumi to each watermelon slice and top each with a few mint leaves. Serve immediately.

NUTRITION • per one serving • 

Calories 140 —
Total Fat 11 g 14%
Saturated Fat 3.7 g 19%
Polyunsaturated Fat 3.7 g —
Monounsaturated Fat 0.1 g —
Trans Fat 0.2 g —
Cholesterol 15 mg 5%
Sodium 350 mg 15%
Total Carbohydrates 6 g 2%
Dietary Fiber — 
Total Sugars 5 g 10%
Protein 5 g 10%
Vitamin A 0.2 mcg —
Vitamin C 4 mg —
Vitamin D 0.2 mcg 2%
Potassium 114 mg 2%
Calcium 158 mg 10%
Iron 0.2 mg 2%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here