*This recipe is gluten-free according to industry standards
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Ingredients
- halloumi 2 x 250g blocks
- watermelon 1 small
- ground coriander 1 tsp
- sumac 1 tsp
- ground cinnamon ½ tsp
- cayenne pepper 1 tsp
- black peppercorns ground to make 1 tsp
Method
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Step 1
Soak 16 wooden skewers in cold water for 30 minutes or use metal skewers.
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Step 2
Break each block of halloumi along its natural split, then slice each 1/2 into good-sized chunks. Cut the watermelon into equal-sized pieces. Alternately thread the halloumi and watermelon onto the skewers. In a small bowl, mix together the spices with a good pinch of salt, then sprinkle all over the skewers, pressing to stick.
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Step 3
Heat a griddle pan over a medium-high heat or cook over indirect heat on a BBQ. Grill the skewers for 2-3 minutes on each side or until charred and the halloumi starts to soften, then serve.
Nutritional Information
- Kcals 311
- Fat 20g
- Saturates 13.9g
- Carbs 11.6g
- Sugars 10.1g
- Fibre 1g
- Protein 20.6g
- Salt 2.5g
