Grilled Halloumi With Watermelon And Basil-Mint Oil - cooking recipe

Ingredients

1/2 cup coarsely chopped fresh basil
3 tablespoons coarsely chopped of fresh mint (plus thinly sliced mint for garnish)
1 garlic clove, coarsely chopped
1/2 cup extra-virgin olive oil (plus more for brushing)
kosher salt & freshly ground black pepper
3/4 lb cherry tomatoes, on the vine
1 eight to nine ounce package halloumi cheese, cut across into 8 slices
6 small triangles thinly sliced watermelon, rind removed

Preparation

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
Puree basil, 3 tablespoons mint, and garlic in a blender. With machine running, add 1/2 cup of oil. Strain the puree over a small bowl, pressing on solids. Season with salt and pepper.
Brush grill rack with oil. Drizzle 2 tablespoons basil-mint oil over tomatoes and cheese; season with salt and pepper. Grill tomatoes, turning occasionally, until charred and bursting, about 4 minutes. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side.
Arrange melon on a platter. Top with cheese and tomatoes. Drizzle with remaining herb oil, and garnish with sliced mint.