Halloumi and Watermelon Skewers With Tamarind Dip

Halloumi and Watermelon Skewers With Tamarind Dip


Ingredients:

For the marinade …
75ml or 2½fl oz olive oil
1 tsp garlic powder
1 tsp red chili flakes
For the skewers …
500g halloumi, cut into 1in cubes
400g watermelon, cut into 1in cubes
½ baquette, cut into 1in cubes
For the dip …
95g/3½oz tamarind paste (Being a predominantly Asian and Indian ingredient, there are no better places than Asian and Indian food stores to buy tamarind)
60g runny honey (perfect size available at the Cheese Shop)
½ tsp cinnamon
1 small red onion, finely chopped


Preparation and Cooking:
Soak eight wooden skewers in cold water for 15 minutes.


To make the marinade, it’s simple put all the ingredients in a bowl and mix together.


For the dip, mix the tamarind paste, 100ml/3½fl oz water, honey, cinnamon and red onion together in a bowl. Set aside.


Pour freshly boiled water over the halloumi in a bowl and leave for 20 minutes. (This will make the cheese really soft and smooth in the centre when cooked).




To make the skewers, drain the halloumi, then place in a large bowl


Add the watermelon and bread.


Drizzle the marinade over the cheese bread and watermelon


Mix together with your hands.


Skewer cubes of halloumi, watermelon and bread alternately until you run out of skewers.


If there is any marinade left, drizzle all over the skewers.




Cook the skewers for about 8-10 minutes on the BBQ, turning occasionally so that you char each side.


Serve the skewers with the tamarind dip.


Pairing:
A nice dry Riesling such as the Mission Hill, the Viognier-Marsanne from the wine recommendation, Bridge Brewing’s Fuzz Milkshake IPA or Wunderbar Kolsch