Grilled Watermelon Salad

I just made this tonight and it was really good. It's from this month's Bon Appetit. I made a few changes, as usual, mostly because of what ingredients I had available and the time I had available. I couldn't get queso fresco at my grocery store, so I used feta instead. I didn't want to take the time to make the basil olive oil, so I didn't. And I don't like radishes that much, and it would have been days before they were pickled, so I left those out too. Here's my version of the grilled watermelon salad:

1/3 cup plus 1/2 cup extra virgin olive oil

1 tablespoon fresh basil, finely chopped

3 1/2-inch thick slices seedless watermelon, rind

removed, each cut into 6 wedges for a total of 18

wedges

1/4 cup fresh lime juice

1 tablespoon honey

1 4-ounce bag of watercress

1/2 cup mild feta cheese

1/4 cup pumpkin seeds, toasted

Heat a gas grill to medium. Brush each side of each watermelon wedge with olive olive and grill about 2 minutes per side. Set aside.

Whisk remaining 1/2 cup oil, basil, lime juice, and honey in a small bowl until well blended. Toss the watercress with the dressing in a large bowl.

Divide the watercress into 4 bowls. Add 3-4 wedges of watermelon to each bowl. Sprinkle 1/4 of the feta cheese and 1/4 of the toasted pumpkin seeds over each bowl. Serves 4.

Grilled Halloumi with Watermelon and Mint Oil

The latest issue of Bon Appetit is the grilling issue and it is fantastic. I had already bought some mint and a watermelon, and I actually found Halloumi cheese at my grocery store, so I decided to make this to go with our dinner of grilled filet mignon and grilled watermelon salad. The original recipe is available online. Here's my slightly altered version:

1 tablespoon coarsely chopped fresh basil

3 tablespoons coarsely chopped fresh mint

1 garlic clove, coarsely chopped

1/2 cup extra virgin olive oil

salt and pepper

1 8-9 ounce package Halloumi cheese, cut into 8 slices

8 triangles thinly sliced watermelon, rind removed

Heat a gas grill to medium-high. Pulse the basil, mint, and garlic in a food processor. Add the oil to the food processor and process until well blended. Set a strainer over a small bowl; strain, pressing on solids. Season with salt and pepper.

Toss the cheese in 2 tablespoons of the oil. Grill the cheese until charred in spots and beginning to melt, about a minute on each side.

Arrange the melon on a platter. Top each wedge with a slice of cheese. Drizzle with the remaining oil. 4 servings.

If I make this for guests I'll be using some fresh mint for garnish.