• 1-2 cans King Oscar Brisling Sardines in Extra Virgin Olive Oil with White Wine & Capers (reserve oil)
  • 3 cups cubed or sliced seedless watermelon, rind removed
  • 8 oz halloumi cheese, sliced
  • Small bunch of fresh mint leaves
  • 1 small shallot, thinly sliced
  • 2 tbsp roasted, chopped pistachios
  • 2 tbsp capers, rinsed
  • 1 tbsp olive oil

Mint Pesto

  • 4 cups lightly packed mint leaves, washed and dried
  • 1/3 cup unsalted pistachios
  • 1-2 cloves garlic (optional)
  • Zest of 1 lemon
  • 1/3 cup extra virgin olive oil (more if necessary)
  • Salt and pepper to taste

Here's what you do...

  • 1 To make the mint pesto, add all related ingredients except olive oil into a food processor or blender and blend until finely chopped. Stop blender periodically to scrape down sides.
  • 2 Season with salt and pepper, then slowly stream in olive oil while processor is running until mixture is a loose paste. Add more olive oil for a looser consistency. Taste and adjust seasoning.
  • 3 To prepare the salad, cube or slice watermelon and add to large bowl. Add sliced shallots.
  • 4 Pour reserved sardine can oil over watermelon and shallots and gently toss together.
  • 5 Cover and let sit until ready to assemble salad.
  • 6 In non-stick skillet over medium heat, fry sliced halloumi in 1 tbsp of olive oil, about 1 minute each side until golden brown and heated through.
  • 7 Plate halloumi and watermelon. Gently lay sardines over salad and scatter with fresh mint leaves. Drizzle with mint pesto and garnish with capers and chopped pistachios.