Saturday, July 20, 2013

Honeydew and Fig Salad

Mellooooonnn everywhere! I stood at a display at Whole Foods, nearly overwhelmed by the options of melons. Most of which I had never even heard of. But I found myself drawn to the honeydew. Oh honeydew. When I was a kid (aka 5 minutes ago), I used to covet the fruitcups that had honeydew in them. So superior to the mealy cantaloupe (sorry cantaloupe lovers), honeydew always had my heart. It's simple sweetness, it's refreshing flavor...honeydew is, pardon me, the shit.

So I decided to scoop up the honeydew and make a salad of it. I perused the aisles of produce and came upon figs. Mmm figs. Okay. Throw in the basket. Now what else should it go with? I knew I still had some purple basil and chocolate mint (awesome, right) in my fridge, so that would give it some zing. And since I think cheese is the nectar of the gods, I decided to go stroll through the cheeses and see what came to me. Feta? Eh, overdone. Goat cheese? Meh it'll melt in everything. Halloumi? Actually. That was a glorious idea! I decided I would slightly caramelize the figs and grill up the halloumi.

The result was glorious. The saltiness of the halloumi cheese paired with the earthiness of the basil and the sweetness of the figs and the creaminess of avocado....mmmmm. I promise, it'll be delicious. It could be a main dish, or a side dish (I served it with a rainbow trout and arugula salad, which will be coming after this post). Enjoy the tastes of summer!


Ingredients
1 small or 1/2 medium honeydew
12 figs
1 package halloumi
1 small bunch basil
1 small bunch mint
2 avocados


Cut the melon in half and using a spoon scoop out those seeds and whatnot in the middle.


Cut the tops off of the figs and slice the figs in half.

Slice the halloumi cheese into 1/2" slices.

Heat up a nonstick pan on medium-high heat. Once it is piping hot, put the figs cut side down.

Cook for about 2 minutes and remove. They should look like this, slightly browned.

Add the halloumi cheese. Cook for about 1 minute on each side so it is browned.

Put the cheese and figs in a bowl to cool.

Chop up the mint and the basil.

After the figs and halloumi have cooled, cut into smaller pieces (I cut the halved figs in half and basically quartered the cheese). Add to the melon with the mint, basil and avocado.

Toss and enjoy! Also, that's little buddy waitin out by the salad :)

Mmmmmm

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