This will take under 5 mins to prep and is a great starter for a BBQ or just as a party snack. The salty haloumi makes the watermelon taste sweeter. This is a good tip for cooking in general, if you want to remove bitterness from a dish and make it taste sweeter, add salt, not sugar.
- Seedless watermelon
- Mint leaves
- BBQ grill (or you can use a pan in the kitchen)
- Cookie cutter or glass.
- Slice watermelon to around 1 to 1.5 cm thick. Cut off rind and slice to size if you are making rectangles or for watermelon disks, use a cookie cutter or drinking glass to cut out shapes.
- Set watermelon aside until required.
- Remove haloumi from its packet and carefully cut so that slices are around 1cm thick. If you make them too thin they will melt and make it difficult for you to get off the BBQ. The ratio of cheese to watermelon needs to be around 1 cheese to 1.5 watermelon. Set aside until required.
- Wash mint and pluck of leaves.
- Heat BBQ grill. Grill watermelon for around 4 mins each side or until melon is grilled but isn’t becoming mushy. Remove from heat.
- Grill haloumi until golden in colour. Should take around 3 mins each side (dependent on your BBQ). Remove from heat.
- On serving platter, place watermelon, top with haloumi and then garnish with a mint leaf. Serve immediately.
Variations and science stuff
- Haloumi is a Cypriot semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes cow’s milk. It has a high melting point and so can easily be fried or grilled. Haloumi is set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation.
- Haloumi is usually found in the cheese section of your supermarket next to the fetta.
- You can try this with other fruit, such as nectarine or mango. But watermelon is my favourite so far.
- You can change the shape of your watermelon by using different cookie cutter shapes.
- Try a squeeze of lime if you want to add some freshness.