If your farmers' market doesn't have slender haricots verts, grab a handful of regular green beans and cook them a couple of minutes longer. Halloumi is a wonderfully salty-nutty cheese that's firm enough to stand up to grilling; if you can't find it, use ricotta salata or queso fresco.

Katie Barreira
Recipe by Cooking Light June 2015

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Credit: Hector Sanchez; Styling: Claire Spollen

Recipe Summary test

hands-on:
22 mins
total:
22 mins
Yield:
Serves 4 (serving size: about 1 cup arugula mixture, 2 watermelon wedges, 1 cheese wedge, and about 3/4 cup haricots verts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to a boil. Add haricots verts; cook 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.

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  • Heat a large grill pan over high heat. Cut watermelon lengthwise into 4 quarters. Cut 1 quarter crosswise into 8 (3/4-inch-thick) wedges; reserve remaining watermelon for another use. Add watermelon and cheese to grill pan coated with cooking spray; grill 2 minutes on each side or until grill marks appear.

  • Combine oil, juice, salt, and pepper in a medium bowl, stirring with a whisk. Remove 2 teaspoons oil mixture; set aside. Add haricots verts and mint to bowl; toss to coat. Arrange bean mixture on a platter. Return reserved 2 teaspoons oil mixture to bowl. Add arugula to bowl; toss to coat. Arrange arugula mixture, watermelon, and cheese on platter. Sprinkle with nuts.

Nutrition Facts

234 calories; fat 15.5g; saturated fat 6g; mono fat 6.8g; poly fat 1.7g; protein 10g; carbohydrates 19g; fiber 4g; cholesterol 20mg; iron 2mg; sodium 549mg; calcium 310mg.
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