Grilled Cypriot Halloumi and Watermelon Skewers with Mint and Honey

If using wooden skewers, soak them in water for 20 minutes so they do not scorch over the fire.

Serves 6

Ingredients

• 1 pound halloumi cheese, cut into 1-inch cubes
• 4 cups seedless watermelon, cut into 1-inch cubes
• 2 tablespoons olive oil
• 3 tablespoons honey
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh mint leaves, thinly sliced
• Flaky sea salt, to finish
• 12 wooden or metal skewers

Instructions

1. If using wooden skewers, soak them in water for 20 minutes so they do not scorch over the fire.
2. Pat the halloumi cubes very dry with paper towels, which helps them take on a golden crust rather than steaming on the grill.
3. Thread the skewers by alternating cubes of halloumi and watermelon, ending with halloumi on each end so the cheese anchors the skewer.
4. Brush the halloumi lightly with olive oil and heat a grill or grill pan to medium-high.
5. Whisk together the honey, lemon juice and red pepper flakes to make a glaze.
6. Grill the skewers 1-2 minutes per side, turning, just until the halloumi is marked with golden grill lines and warmed through; the watermelon will caramelize slightly at the edges.
7. Arrange the skewers on a platter, drizzle with the honey glaze, then scatter with fresh mint and a pinch of flaky sea salt.
8. This playful skewer celebrates halloumi, the squeaky, grill-proof cheese that is Cyprus's culinary calling card and one of the few cheeses that holds its shape over open flame. Paired with cool, sweet watermelon, mint and honey, it is the perfect hot-and-cold summer bite, salty and juicy in the same mouthful, ready in minutes for a backyard gathering.

Nutrition (estimated, per serving)

• Calories: 240 kcal
• Protein: 12g
• Fat: 16g
• Carbohydrates: 14g
• Fiber: 1g
• Sugar: 12g
• Sodium: 520mg