There are recipes that capture the essence of summer through contrasts. This salad of grilled peppers and halloumi, with caramelised watermelon and gazpacho, is one of them.
The sweetness of the peppers and watermelon meets the savoury flavour of the cheese, whilst a fresh gazpacho envelops the whole dish with its vegetable and aromatic notes. The result is a surprising, light dish, rich in nuances, where each ingredient retains its own identity whilst contributing to a perfectly balanced composition.
Grilling plays an essential role: the intense heat of the barbecue brings out the natural sweetness of the peppers, gives the halloumi an irresistible golden crust and transforms the watermelon into a truly indulgent ingredient. It is precisely this ability to bring out the best in every ingredient, even the simplest, that makes Palazzetti’s outdoor cooking an experience that goes beyond mere cooking, transforming every dish into a moment to be savoured with all the senses.
General information
Preparation time: 30 minutes
Serves: 4
Difficulty: easy
Ingredients
Main ingredients:
- 1/2 red onion
- 200 ml apple cider vinegar
- 300 g watermelon
- brown sugar to taste
- 200 g halloumi
- 200 g of pepper
- 100 g yellow datterino tomatoes
- 2 stalks of celery
- salt and extra virgin olive oil to taste
- mint and basil to taste
For the gazpacho:
- 250 g copper-coloured tomatoes
- 250 g datterino tomatoes
- 50 g red onion
- 170 g of pepper
- 100 g cucumber
- 25 ml extra virgin olive oil
- 20 ml apple cider vinegar
- 40 g stale bread
- salt and black pepper to taste
Method
- Start with the gazpacho: combine all the ingredients in a blender and blend on the highest setting; you should end up with a smooth, even purée. If the blender doesn’t blend everything perfectly, you may need to sieve the gazpacho to ensure a silky texture.
- Next, slice the onion and marinate it in apple cider vinegar with a pinch of salt.
- Cut the watermelon into cubes, sprinkle with a little brown sugar and caramelise on all sides.
- Let’s move on to the grill: cook the peppers in strips and the halloumi in cubes until they are perfectly charred.
- In a salad bowl, combine the celery with its leaves, the halved yellow datterino tomatoes and the grilled peppers. Season with salt and oil and transfer to serving plates.
- Finish with the grilled halloumi, the caramelised watermelon, the marinated onion, a few leaves of your favourite herbs and, finally, a drizzle of gazpacho over the whole dish. Ready! Enjoy your meal!
