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*This recipe is gluten-free according to industry standards

Ingredients

  • 2 x 250g blocks halloumi
  • 1 small watermelon
  • 1 tsp ground coriander
  • 1 tsp sumac
  • ½ tsp ground cinnamon
  • 1 tsp cayenne pepper
  • ground to make 1 tsp black peppercorns

Method

  • STEP 1

    Soak 16 wooden skewers in cold water for 30 minutes or use metal skewers.

  • 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.

  • 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.

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