Want to bring something moderately healthy to a potluck, but don’t want to end up being the fourth person to bring a veggie tray?
Here is a weekly series of our current summer favourites – healthy, tasty and just a little bit unique. The recipes are either no-cook or use the BBQ instead of the oven, which keeps the house cool too!
Just leave out the skewers and spread watermelon and grilled halloumi on a bed of spinach or arugula for an easy summer salad. We also suggest using leftover watermelon and mint to make watermelon mojitos!
- wooden skewers
- halloumi cheese*, sliced into 1″ thick pieces
- watermelon, scooped with a melon baller
- 1/2 cup fresh mint leaves, loosely packed plus 3 tbsp thinly sliced for garnish
- 3 – 4 tbsp freshly squeezed lemon juice
- zest of one lemon
- 1/2 cup olive oil
- salt and pepper to taste
- In a food processor or with an immersion blender, combine fresh mint, lemon juice and zest, olive oil; season with salt and pepper. Set aside and allow flavours to meld.
- Brush the halloumi with olive oil and grill over medium heat. Flip when grill marks show and cook until cheese is heated through; be careful not to burn the cheese. Allow to cool briefly and then cube.
- Assemble skewers – alternate cubes of grilled halloumi with melon balls. For appetizer size, we suggest 2 halloumi pieces and 3 watermelon per skewer.
- Drizzle skewers with vinaigrette and sprinkle with reserved mint. Serve and enjoy!
*Halloumi is a brined sheep/goat/cow milk cheese from Cyprus – think feta but firm, not crumbly – that can be grilled or fried because it has a very high melting temperature. It has a pleasant “squeaky” consistency once cooked.