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.

Prep:
5 minutes
Cook:
5 minutes
Serves:
4

Ingredients

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

Method

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

Cook’s notes: To make this as a canapé, cut watermelon and halloumi into bite-size pieces instead, and layer onto skewers