Cypriot Grilled Halloumi and Watermelon Skewers with Mint and Honey

Pat the halloumi cubes very dry with paper towels — surface moisture prevents the cheese from taking a proper sear and makes it stick to the grate.

Serves 6

Ingredients

• 1 pound halloumi cheese, cut into 1-inch cubes
• 1/2 small seedless watermelon, cut into 1-inch cubes (about 4 cups)
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 tablespoons honey, preferably thyme honey
• 1 tablespoon lemon juice, plus lemon halves to serve
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cracked black pepper
• 1 large handful fresh mint leaves, torn
• Flaky sea salt, to finish
• 12 wooden skewers, soaked in water for 30 minutes

Instructions

1. Pat the halloumi cubes very dry with paper towels — surface moisture prevents the cheese from taking a proper sear and makes it stick to the grate.
2. Toss the halloumi with 2 tablespoons of the olive oil and the dried oregano until evenly coated.
3. Thread the skewers, alternating halloumi and watermelon and leaving a little space between pieces so the heat can circulate. Keep 2 or 3 pieces of each per skewer.
4. Heat a grill or grill pan to medium-high and oil the grate well. The cheese needs a hot, clean, well-oiled surface to release cleanly.
5. Grill the skewers for 2 minutes per side, turning once, until the halloumi is deeply marked and softened but still holds its shape. Do not walk away; halloumi goes from golden to rubbery in under a minute.
6. Whisk the remaining tablespoon of olive oil with the honey and lemon juice until loose and pourable.
7. Arrange the skewers on a platter and spoon the honey-lemon dressing over them while the cheese is still hot so it soaks in.
8. Scatter the torn mint, cracked pepper and a pinch of flaky salt over the top and serve immediately with lemon halves for squeezing.
9. Halloumi is Cyprus's most famous export and one of the very few cheeses in the world with a high enough melting point to be grilled directly over fire — a property Cypriot shepherds have relied on for centuries to preserve and cook sheep and goat milk in the field. Pairing it with watermelon is the classic island summer combination, sold at roadside stands all through August, where the salt of the cheese and the cold sweetness of the melon set each other off. The honey and mint here nod to the mezze table, where sweet and savory are never kept far apart.

Nutrition (estimated, per serving)

• Calories: 290 kcal
• Protein: 16g
• Fat: 20g
• Carbohydrates: 14g
• Fiber: 1g
• Sugar: 12g
• Sodium: 760mg