Recipes › Watermelon › Grilled Watermelon with Halloumi
Grilled Watermelon with Halloumi
Thick slabs of watermelon are char-grilled until striped and slightly caramelised, then served alongside squeaky, golden grilled halloumi with fresh mint, pomegranate seeds and a drizzle of honey. The combination of hot, salty, crispy cheese against cool, sweet, smoky fruit is one of those food discoveries that genuinely surprises people.
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Ingredients
- 800 g Watermelon, cut into 3cm thick slabs, rind left on for grilling or removed
- 250 g Halloumi, cut into 1cm thick slices
- 60 Pomegranate seeds
- 15 g Fresh mint leaves, torn
- 2 tbsp Runny honey
- 2 tbsp Extra virgin olive oil
- ½ tsp Black pepper, coarsely ground
- ¼ tsp Dried chilli flakes (optional)
Contains: milk.
Method
- Heat a ridged griddle pan over the highest heat until smoking. Brush the watermelon slabs and halloumi slices lightly with olive oil.About 3 min
- Grill the watermelon slabs for 2 minutes per side until char lines appear and the flesh has just started to warm through. Remove and arrange on a serving platter.About 5 min
- Grill the halloumi slices for 1–2 minutes per side until golden and marked. Place on top of or alongside the watermelon.About 4 min
- Scatter over the pomegranate seeds and mint. Drizzle with honey and a little extra olive oil. Grind over black pepper and scatter with chilli flakes if using. Serve immediately.About 2 min
Tips
- Grilling watermelon only works on a properly hot surface — a tepid griddle just steams the fruit.
- Do not move the watermelon or halloumi while grilling — they need to be undisturbed to develop proper char marks.
- Serve immediately while the halloumi is hot — it toughens as it cools.
Ring the changes
- Drizzle with pomegranate molasses instead of honey for a more Middle Eastern flavour.
- Replace halloumi with grilled paneer for an Indian-inspired variation.
Keeping it
Serve immediately. This dish does not keep.
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