Halloumi is most often marketed and labeled as "grilling cheese" and served with bread. A little research disclosed that this appetizer is an old Cypriot recipe and that the cheese is usually part-goat, part-sheep's milk. Halloumi retains its shape, and is milder than feta or chevre. The exterior stays somewhat firm, so watch it carefully to avoid burning.
Whisk together one TB each of grated garlic and grated shallot. Add 2 oz red wine vinegar and one TB honey (I used sugar-free). Whisk in 4 oz extra virgin olive oil, 2 TB toasted thin-sliced almonds, chopped, and 2 TB finely chopped fresh mint. Cut a 1" slice from a small round watermelon. Trim off the rind and white, and cut the melon in 8 triangles. Place them in a shallow bowl and pour the marinade over the melon. Cover and refrigerate for an hour.
Using 1 TB extra virgin olive oil, heat a skillet (cast-iron preferred) , and when it's hot, fry 8 triangles ( 8 oz) of room-temperature halloumi cheese* about a minute per side just 'til browned a bit on both sides. Remove to a serving plate, top with watermelon triangles and toothpicks. Serve and enjoy the warm/icy cold bites.
*Halloumi is generally sold in rectangular slices about 1/2" -3/4". It's often called frying cheese and may be "Italian grilling cheese" or "Greek frying cheese" or some similar flavor. "Plain" is fine too. If yours is thicker, the cheese may not soften quite enough during cooking. If it's too thick to use as-is but too thin to cut in half horizontally, nuke less than 30 seconds in the microwave either before or after searing, and then proceed. Poke it to be sure its soft inside before removing from the pan...it keeps it shape even when soft. This makes 8 one-or-two-bite appetizers.
** If you're concerned about sodium substitute Indian paneer cheese - it's almost-zero -sodium and fries well without melting.
