Summer Watermelon & Halloumi Tacos
Celebrate the peak of summer with this unexpected yet harmonious flavor explosion. Grilled salty halloumi meets juicy charred watermelon and a refreshing mint gremolata for a dinner that is as vibrant and exciting as a July sunset.
Ingredients
- Seedless watermelon1 kg
- Halloumi cheese400 g
- Small corn tortillas12 pcs
- Fresh mint1 bunch
- Fresh parsley1 bunch
- Lemon1 unit
- Garlic clove1 unit
- Olive oil3 tbsp
- Pickled red onions100 g
- Chili flakes1 tsp
Instructions
Finely chop the fresh mint, parsley, and garlic. In a small bowl, combine them with the zest and juice of one lemon and three tablespoons of olive oil. Mix well and set aside to let the flavors meld.
Slice the watermelon into thick wedges. Grill them on high heat for about 2 minutes per side until they have distinct char marks. Once cooled slightly, cut the fruit away from the rind and into bite-sized cubes.
Slice the halloumi cheese into thick strips. In a hot pan or on the grill, cook the strips for 2-3 minutes per side until they are golden brown and crispy on the outside.
Briefly heat the corn tortillas in a dry skillet over medium-high heat for 30 seconds on each side until they are soft and slightly charred.
Layer the grilled halloumi and watermelon chunks inside the warm tortillas. Drizzle generously with the mint gremolata and top with pickled red onions and a pinch of chili flakes for heat.
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