Ingredients

  • 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.
Go to our Sardines products