Watermelon & 
HalloumiPublished on June 26, 2019

Watermelon & 
Halloumi Photo by: Mark Holleron

Fresh and full of flavour, these fun, skewers are quick to prepare and make an ideal vegetarian, gluten-free option. Look for halloumi cheese in the deli section of most grocery stores.


  • 1  small watermelon, rind removed and flesh cut in 1 inch (2.5 cm) cubes
  • 1  250 g package halloumi cheese, cut in 1 inch (2.5 cm) cubes
  • ⅓ cup (90 mL) basil pesto
  • Olive oil
  • 1½ cups (375 mL) mixed baby greens, washed and dried
  • Freshly ground black pepper
  • 1  tablespoon (15 mL) finely chopped fresh mint


  • Preheat barbeque to medium-high heat.
  • Thread watermelon and halloumi onto skewers, alternating between the two.
  • Thin pesto with 1–2 teaspoons of olive oil so it will be easier to brush on.
  • Brush watermelon and halloumi on all four sides with pesto.
  • Grill for about 3 minutes per side, until halloumi has grill marks.
  • Put the baby greens on a serving platter (or divide among individual serving plates) and place the grilled watermelon and halloumi on top.
  • Sprinkle pepper and mint on top and serve immediately.

Serves 4 as an appetizer or 2 as a light lunch; recipe can easily be multiplied.

Paula Roy

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