BBQ Halloumi, Melon & Parma Ham.
Crispy but soft halloumi, with sweet cantaloupe melon wrapped in salty prosciutto di parma. Flavour sensation.
General note on barbecuing: For all my BBQ recipes i use my Big Green Egg which is the Japanese style of grill called a Kamado. It makes it easy to control the temperature and achieve an even cook, not dissimilar to an oven. If you’re using a different type and have difficulty controlling the temperature, you may need to adjust cooking times for some recipes.
Ingredients.
225g halloumi, I like to use this Cypressa one
Half a canataloupe melon, make sure its ripe
6 slices parma ham, a.k.a. ‘Prosciutto di Parma’
6 short wooden sticks, soaked in water for at least an hour
Equipment.
barbecue
heat-proof bowl
kettle
Method.
Cut the halloumi into 12 chunks and cover with boiling water. Let them sit for at least 10mins
Cut the melon into 2cm chunks. You should have 12 chunks, and they should be roughly the same size as the halloumi, or little smaller
Cut the prosciutto strips in half lengthways and wrap each piece of melon tighly with the ham
Thread the ham & melon onto the skewers
Place on the hot bbq grill (direct heat) and grill for a few mins each size until crisp and charred
