Some of the best recipes are the simple ones. Kathryn Kelly, Executive Chef of the Culinary Arts Kitchen on board Regent Seven Seas, teaches guests easy ways to combine fresh, quality ingredients to make delicious dishes.
Chef Kelly has shared one of her special recipes so you can enjoy a delectable taste of the Mediterranean in your own home:
Greek Salad with Grilled Halloumi
1 cup cherry tomatoes, halved
1 cup 2-inch watermelon cubes
1 cup 2-inch cucumber cubes
6 basil leaves, chiffonade
1 tablespoon olive oil
8 ounces halloumi, in ½-inch slices
4 paper-thin slices red onion, rings separated
Extra virgin olive oil, for garnish
1 teaspoon dried oregano
In a medium bowl, lightly toss the tomatoes, watermelon and cucumber with the basil. Heat a cast iron grill pan on high heat. When very hot, brush with the oil. Sear the halloumi slices on both sides, creating a black char mark on the surfaces. Plate the salad with the halloumi on the side and garnish with onion rings, extra virgin olive oil and oregano. Serves two.