Grilled Haloumi and Watermelon Salad
Ingredients
- ⅓ cup extra-virgin olive oil
- 1 bunch fresh mint, stems removed, plus more for garnish
- 6 ounces haloumi, drained
- 3 cups baby arugula
- ¼ seedless watermelon, rind removed and cut into small wedges
- ⅓ cup pistachios, roughly chopped
- Reduced balsamic vinegar
- Flaky sea salt (like Maldon)
- Freshly ground black pepper
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