Thick slices of halloumi grilled until golden, served with cold watermelon, mint, and lime. Sweet, salty, and fresh — a perfect summer starter or side.
smokeandsoil.com/recipes/grilled-halloumi-with-watermelon
by L Field
Prep
5 min
Cook
8 min
Total
13 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
This is a recipe that only makes sense when halloumi is at its best. The grill doesn’t hide inferior produce — it amplifies it. Choose well and the cooking takes care of itself. The firm, salty cheese crisps beautifully over direct heat, developing a golden crust that contrasts with its creamy interior. Paired with the freshness of watermelon and mint, it’s a simple combination that balances richness with brightness.
Grilling halloumi and watermelon together is a straightforward way to bring out their natural qualities. The heat caramelises the watermelon’s sugars, adding a subtle smoky depth, while the lime and olive oil lift the dish with acidity and a touch of fruitiness. This isn’t about flashy techniques or complicated flavours — it’s about clean, honest cooking that lets quality ingredients speak for themselves.
Using the BBQ here is a reminder that it’s a tool, not an event. The chimney starter and long tongs make managing direct heat precise and easy, while the chef’s knife and mixing bowls help you prepare the ingredients with care. This recipe fits the everyday BBQ ethos: seasonal, straightforward, and satisfying without fuss or pretense.
Ingredients
sliced into 1cm thick pieces
deseeded and cubed (approx. 500g flesh)
leaves roughly chopped
zest and juice
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Grill
Light a chimney starter full of Weber briquettes. Once fully ashed over (approx. 20 minutes), distribute them evenly over one side of the charcoal grate for a direct, high-heat zone. Clean the cooking grate with a grill brush. The temperature should be high, around 230°C (450°F) at the grate level.
Prepare the Halloumi
Pat the halloumi slices completely dry with kitchen paper. This is a critical step to ensure a good crust forms. Lightly brush both sides of the halloumi with olive oil to prevent sticking to the grate.
Grill the Halloumi
Place the halloumi slices directly over the hot coals. Grill for 2-3 minutes per side, turning once, until deep golden-brown grill marks are visible and the cheese has softened slightly but is not melting. Remove immediately and set aside.
Assemble the Salad
In a large bowl, combine the cubed watermelon, chopped mint, lime zest, and lime juice. Drizzle with 2 tbsp of olive oil and a generous grinding of black pepper. Gently toss to combine.
Serve
Arrange the watermelon salad on a serving platter. Place the warm, grilled halloumi slices on top of the salad. Serve immediately while the halloumi is still warm for the best contrast in temperature and texture.
Serve
Arrange the watermelon salad on a serving platter. Place the warm, grilled halloumi slices on top of the salad. Serve immediately while the halloumi is still warm for the best contrast in temperature and texture.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
A chef's knife is the cornerstone of any BBQ or kitchen setup, especially when working with fresh, seasonal ingredients as Smoke & Soil champions. Its versatility means it handles everything from chopping vegetables to slicing meat with precision. A sharp blade is essential not only for efficiency but for safety: a blunt knife requires more force, increasing the risk of slips and accidents. Investing time in mastering your knife skills pays dividends in prep speed and consistency, allowing you to focus on the cooking and flavours rather than struggling with poor cuts. At Smoke & Soil, we believe in clean, whole-food cooking over fire. A quality chef's knife fits perfectly into this ethos by enabling you to work with integrity and respect for your ingredients. When you can slice through produce and protein cleanly, you preserve texture and flavour. The right knife also encourages mindful cooking: taking the time to prep properly means better results on the BBQ and a more enjoyable experience overall. Practical use advice is simple but crucial. Always pinch the blade where it meets the handle for maximum control and comfort. Use a rocking motion with the tip of the blade as a pivot rather than lifting the knife fully off the board between cuts. This technique improves speed and reduces strain. Avoid shortcuts like throwing the knife in the dishwasher or neglecting sharpening. Regular honing and occasional sharpening keep the blade in top condition, making your work safer and more enjoyable every time you cook.
Fuel
Techniques
Written by
L Field
