Watermelon and cheese salad with coriander

Courtesy of the [[https://www.wsj.com/articles/cheat-sheet-how-smart-chefs-use-spices-to-make-summer-recipes-even-better-f15cc858?reflink=integratedwebview_share|Wall Street Journal]]


=== INGREDIENTS ===


  * 3 cups bite-size cubes of fresh watermelon
  * 8 ounces halloumi cheese or fresh buffalo mozzarella
  * 2 tablespoons extra-virgin olive oil, plus more to finish
  * 1 tablespoon coriander seeds
  * 1 tablespoon honey
  * ½ teaspoon dried mint
  * 2 tablespoons ground pistachios
  * 1 teaspoon freshly grated lime zest
  * Fleur de sel or other flaky salt

=== PROCEDURE ===


  * Arrange watermelon cubes on a serving platter or bowl. Slice halloumi or tear mozzarella into bite-size pieces and scatter on top.
  * Add oil to a small saucepan over low heat. Add coriander and toast just until fragrant, about 1 minute. Grind. Add honey and mint, swirl to combine, then remove from heat.
  * Scatter pistachios and lime zest over watermelon and sprinkle with flaky salt. Drizzle with the olive oil-coriander mixture. **Serve immediately.**