Top chef and food writer Myles Williamson gives us a brilliant BBQ recipe for Grilled Watermelon and Halloumi Salad.
Serves: 4 portions (or 6 as a side)
Prepare: 15 minutes, plus barbecue set up time
Cook: 10 minutes
- 1 small watermelon, peeled, deseeded and sliced into 2cm thick wedges
- 250g pack of halloumi, cut into 0.5cm thick slices
For the mint dressing
- Bunch of mint leaves
- Handful of spinach leaves
- 1 small garlic clove, finely crushed
- 1 lemon, zested with 2 tbsp of juice
- 2 tbsp of extra virgin olive oil, plus extra to serve
1. Set up your BBQ
If using charcoal, light your barbecue 30-40 minutes ahead of time, let the coals turn ashen and glowing, then bank them to one side.
Or preheat a covered gas barbecue with the burners set over the highest heat for 10 minutes to get it nice and hot.
2. Meanwhile, make the mint dressing
Reserve a small handful of the mint leaves, and then blend the rest with all the other ingredients in the small bowl of a food processor until smooth. With the motor running, gradually add 3-6 tbsp of cold water until you’ve reached your desired consistency; it should be thin and pour-able but not watery, like single cream.
3. Grill the watermelon and halloumi
Place the watermelon slices on the hottest part of the grill, cooking for about 2-3 minutes on each side until charred and just starting to soften; transfer to serving plates (or a large platter).
Next, cook the halloumi on the hottest part of the grill for 1-2 minutes on each side until marked with char-lines, before interspersing with the grilled watermelon.
Spoon over the bright green dressing, drizzle with a little more oil and scatter over the reserved mint leaves before serving.
Tip: There’s no need to add oil to the watermelon or halloumi, especially if you’re cooking them on the hottest part of the grill. If they feel like they’re sticking, simple leave for a few more minutes and they’ll naturally release themselves.