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Sumac, Halloumi & Watermelon Skewers with an Orange-Honey Dressing

Halloumi and watermelon is a delightfully fresh and vibrant combination that’s great for summer barbecues. We’ve added a bit of spice and sumac to add some zing and an orange-honey dressing for freshness. Perfect with a side of Ainsley Couscous.

Method

Soak 8 wooden skewers in water for at least 20 minutes.

Cut both blocks of halloumi lengthways down it’s width – they often have a natural break. Slice each ½ into chunks of approx. 2cm. On a plate mix together the pul biber, sumac, pepper and salt.

Whisk together the orange juice and zest, oil, honey, vinegar and season with salt.

Prepare the couscous according to the packet instructions.

Preheat a barbecue or a chargrill pan over a medium-high heat.

Starting and ending with a piece of halloumi, thread the halloumi and watermelon onto the skewers. Sprinkle over the spice mix and gently press with your fingers to stick.

Place the skewers on to the barbecue grill (or in a preheated griddle pan) and cook for 1-2 minutes on each side, until slightly charred and the halloumi has softened. 

Meanwhile fluff the couscous and stir through half the mint.

Serve the skewers with the couscous, drizzled with the dressing and garnished with the remaining fresh mint.

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Ingredients

  • 1-2 x packets of Ainsley Tomato & Chilli Couscous
  • For the Sumac, Halloumi & Watermelon Skewers
  • 2 x 225g packets of halloumi
  • 1 small watermelon, cut into 2cm cubes
  • 1 tsp sumac
  • ½ tsp pul biber
  • ½ tsp freshly ground black pepper
  • generous pinch of flaky sea salt
  • For the Orange-Honey Dressing
  • juice and zest of 1 orange
  • 1 tbsp extra virgin olive oil
  • 2 tsp runny honey
  • 2 tsp sherry vinegar or red wine vinegar
  • handful of fresh mint leaves, shredded