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FOR 4:
1/2 cup coarsely chopped basil
3 tbsp coarsely chopped fresh mint plus some thinly sliced for garnish
1 clove garlic, coarsely chopped
1/2 cup extra virgin olive oil plus more for brushing
sea salt and freshly ground pepper
350 g cherry tomatoes on the vine
225 g haloumi cheese cut crosswise into 8 slices
6 small triangles thinly sliced watermelon, rind removed

Cooking process:
1. Build a medium hot fire in a charcoal grill or heat a gas grill to high.
2. Purée basil, 3 tbsp mint, and garlic in a blender. With machine running, add 1/2 cup oil. Set a strainer over a bowl; strain, pressing on solids. Season with s&p.
3. Brush grill rack with oil. Drizzle 2 tbsp basil-mint oil over tomatoes and cheese; season with s&p. Grill tomatoes, turning occasionally, until charred and bursting, about 4 minutes.
4. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side.
5. Arrange melon on a platter. Top with cheese and tomatoes. Drizzle remaining herb oil over; garnish with sliced mint.

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