Grilled Halloumi and Watermelon Skewers with Honey-Mint Drizzle

Thread the halloumi and watermelon cubes alternately onto the soaked skewers.

Serves 6

Ingredients

• 400g halloumi, cut into 1-inch cubes
• 500g watermelon, cut into 1-inch cubes
• 2 tbsp olive oil
• 3 tbsp honey
• 1 lime, juiced
• Small handful fresh mint, finely chopped
• 1/4 tsp chili flakes
• Flaky sea salt, to taste
• 8 wooden skewers, soaked

Instructions

1. Thread the halloumi and watermelon cubes alternately onto the soaked skewers.
2. Brush the halloumi lightly with olive oil so it doesn't stick to the grates.
3. Warm the honey with the lime juice, half the mint and the chili flakes into a loose drizzle.
4. Grill the skewers over medium-high heat, turning, until the halloumi is golden with deep grill marks and the watermelon edges caramelize, about 4-5 minutes total.
5. Transfer to a platter and immediately spoon over the warm honey-mint drizzle.
6. Scatter with the remaining fresh mint and a little flaky sea salt.
7. Serve straight away while the halloumi is hot and squeaky and the watermelon still cool at the center.
8. Halloumi is the great grilling cheese of Cyprus, prized because its high melting point lets it char without collapsing - islanders have cooked it over open flames for generations. Pairing it with watermelon plays salty against sweet and hot against cool, a contrast that defines great summer eating across the eastern Mediterranean. These skewers come together in minutes and disappear even faster at a cookout.

Nutrition (estimated, per serving)

• Calories: 240 kcal
• Protein: 12g
• Fat: 15g
• Carbohydrates: 16g
• Fiber: 1g
• Sugar: 14g
• Sodium: 620mg