Jerk halloumi with griddled watermelon

I think marinating halloumi can be quite hard. It takes some time to really get the flavours into the hard cheese. The combination of strong flavours in this jerk style marinade does work though, especially if left over night. The lovely saltiness of the halloumi with the kick and heat of all the spices also works wonderfully with a fruity sweet salad.


What you will need
1 packet of halloumi
2 tea spoons of dried chilli flakes (or half a scotch bonnet)
2 tea spoons of paprika
A pinch of grated nutmeg
1 tea spoon of ground allspice
1 tea spoon ground cumin
½ tea spoon of ground cinnamon
½ tea spoon black pepper
Fresh thyme
Juice of half a lemon
2 cloves crushed garlic
1 tea spoon of honey
1-2 teaspoons of olive oil
1 capful of rum
Sliced watermelon


Slice the halloumi into six or seven thick slices. Add all the other ingredients (excluding the watermelon) into a bowl to create the marinade, season with salt and mix the halloumi in, making sure they are all coated in the spices. You can add more chilli at this point if you want it hotter. Leave the halloumi to marinade overnight.


When ready to eat, remove the halloumi from the marinade and place on greasproof paper in the oven at 200 degrees for 10-15 minutes until brown and bubbling. Don't leave it too long, otherwise it will turn rubbery and hard.


At the same time, slice some fresh watermelon and brush with olive oil and griddle until toasted and brown on both sides.

Serve the halloumi on some crisp lettuce and the griddled water melon for a refreshing summer dish.

This marinade can also be used for barbeques. The halloumi can be cubed and skewered along with onion, cherry tomatoes and cubes of watermelon, mango or pineapple. Try this to give the veggies a treat at your next barbeque instead of simply buying the quorn burgers. I also like to make spicy bean or bean and halloumi burgers for the barbeque.