Grilled Watermelon & Halloumi Tacos
Celebrate Week 30 with this bold fusion of smoky, sweet, and salty flavors. These unique tacos combine caramelized grilled watermelon with salty halloumi for a refreshing yet deeply satisfying summer dinner that truly stands out.
Ingredients
- Seedless watermelon (sliced into 1cm wedges)400 g
- Halloumi cheese (sliced)250 g
- Small flour or corn tortillas8 pcs
- Fresh mint leaves1 handful
- Sour cream or Greek yogurt150 ml
- Lime (zest and juice)1 stk
- Red chili (finely chopped)0.5 stk
- Fresh arugula50 g
- Olive oil2 tbsp
Instructions
In a small bowl, whisk together the sour cream, lime zest, half of the lime juice, and half of the finely chopped mint. Set aside in the fridge to let flavors meld.
Lightly brush the watermelon wedges and halloumi slices with olive oil. Grill over high heat (grill pan or BBQ) for about 2 minutes on each side until charred and caramelized.
Briefly toast the tortillas in a dry pan or on the grill for 30 seconds per side until they are soft, warm, and slightly charred.
Place a bed of arugula on each tortilla. Top with a piece of grilled watermelon and a slice of halloumi. Drizzle with the mint-lime crema and garnish with fresh chili, remaining mint, and a squeeze of lime juice.
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