Serves 4
4–5 strawberries, de-stemmed
¼ cup aged balsamic vinegar
1/8 teaspoon salt
¼ teaspoon sugar
1 small watermelon
Avocado oil for searing
1 package (7–8 ounces) halloumi cheese
2–3 ounces Marcona almonds
Fresh basil for garnish
In a small blender or food processor, combine strawberries, vinegar, salt and sugar. Blend until smooth and set aside. Prepare watermelon by cutting flesh into half-inch cubes; discard rind in compost or save to pickle later!
Slice halloumi cheese into rough ¼-inch slices and gently pat dry with a paper towel. In a skillet over medium heat, add enough avocado oil (or other high heat-tolerant oil) to coat the pan bottom. When the oil is hot, carefully lay halloumi slices in the pan, releasing away from your body to prevent splashing. Cook until golden brown on the bottom, then carefully flip to continue searing on the other side. Remove halloumi from the pan and set on a sheet tray with paper towels to drain.
In a medium mixing bowl, combine watermelon, Marcona almonds, and torn basil leaves, gently tossing with the strawberry balsamic to lightly coat all ingredients. Place halloumi slices on top, or tear into chunks and add to the finished salad. Garnish with more basil and strawberry balsamic as desired, and enjoy!
Chefs Brooke and Mike Kelley own and operate Culinary Community Kitchen, a coworking kitchen incubator that supports the growth of small food producers. In their adjacent education kitchen, they conduct a variety of cooking classes for all skill levels and host Chef’s Table dinners, plus tend to their on-site, raised-bed community garden. www.CCKdallas.com
