I think this is going to be my summer of grilled fruit. I’m sure by now you’ve already tried out the barbecued pineapple with coconut rum, and realised how the intense heat of the barbecue caramelises the natural sugars present in the fruit, to create a hot, sweet, smoky and utterly delicious fruity treat. Well, it works with watermelon too 🙂
We bought a MASSIVE watermelon at Costco (they really don’t sell anything small there), and I was drooling quietly to myself recalling how delicious it is when paired with salty cheese like feta. If you haven’t tried this combination before, please do have a go – the sweet, juicy fruit and the mellow saltiness of the cheese are a match made in heaven. Anyway, we had some lovely salty halloumi cheese, but it does really need frying, grilling, barbecuing, or in this case griddling, to bring out the best of its fabulous flavour.
Once I was heating up the pan for the halloumi, it seemed foolish not to give the watermelon a quick go on the hot surface. I decided to go all out and make these extremely pretty white-and-red skewers and cook the lot together.
A word of advice – check that your skewers will fit into your griddle pan BEFORE threading the watermelon and halloumi cubes onto them. I didn’t do this, and had to attempt to trim the bamboo skewers without any of the bits of cheese or melon falling off. Alternatively, buy shorter skewers…
These came out of the griddle pan sweet, salty, chewy, soft, smoky, crispy, and generally a mouthwatering combination of deliciously contrasting flavours and textures. Kipper and I scoffed ours as they came. DH wrapped his in a flatbread. Both variations disappeared rapidly.
These would make a delicious starter for a summer meal. I’m sure you could do them on the barbecue and I bet eating them al fresco would only add to their deliciousness.
I made six skewers and they were quickly polished off by two adults and a small person. Happy days 🙂
- 250g halloumi cheese
- 250g watermelon
- Olive oil
- Cut the halloumi and watermelon into 2-2.5cm cubes. Thread alternately onto skewers, and brush the cheese with a little olive oil.
- Heat the griddle pan on a high heat. Cook the skewers for a few minutes on each side, until the cheese is crispy and scorch-lines have appeared.
- Serve at once!