Watermelon and Halloumi Kebabs
Grilled watermelon may sound odd but we reckon it will become a go-to once you’ve tried it! The natural sugars in watermelon, with the addition of a light glaze, help it caramelise nicely on the outside while staying juicy inside. Halloumi adds a welcome salty note and protein boost. This is a great vegetarian option.
Soak wooden skewers in water for 30 mins. Thread one piece of watermelon and one piece of halloumi onto each skewer.
Whisk together lime juice, honey and cumin, brush this glaze over the kebabs and cook on a hot BBQ grill for 3 mins each side – when flipping the kebabs, do so carefully, using a fish slice.
Heat olive oil in a small pan till almost smoking, throw in basil leaves, fry for 1-2 mins till crisp, remove with a slotted spoon and drain on a paper towel.
Serve kebabs with a smattering of freshly ground black pepper and sea salt, with basil leaves.
To make this as a canapé, cut watermelon and halloumi into bite-size pieces instead, and layer onto skewers.
1/2 medium watermelon, sliced into large squares about 3cm thick
1 block halloumi, sliced into large squares
Juice 1 lime
2 tsp honey
1/2 tsp ground cumin
1 Tbsp olive oil
Handful basil leaves