Halloumi and watermelon skewers with tamarind dip recipe
 I am obsessed with this tamarind dip and eat it with almost anything. It works really well with these skewers – a mixture of crisp bread, juicy watermelon and salty halloumi. 75ml/2½fl oz olive oil 1 tsp onion salt 1 tsp garlic powder 1 tsp chilli flakes 1 tbsp dried fenugreek leaves 75ml/2½fl oz olive oil 1 tsp onion salt 1 tsp garlic powder 1 tsp chilli flakes 1 tbsp dried fenugreek leaves 500g/1lb 2oz halloumi, cut into 2cm/1in cubes 400g/14oz watermelon, cut into 2cm/1in cubes 150g/5½oz white bread, cut into 2cm/1in cubes 500g/1lb 2oz halloumi, cut into 2cm/1in cubes 400g/14oz watermelon, cut into 2cm/1in cubes 150g/5½oz white bread, cut into 2cm/1in cubes 95g/3½oz tamarind paste 60g/2¼oz runny honey ½ tsp cinnamon 1 small red onion, finely chopped 95g/3½oz tamarind paste 60g/2¼oz runny honey ½ tsp cinnamon 1 small red onion, finely chopped Method Soak eight wooden skewers in cold water for 15 minutes. To make the marinade, put all the ingredients in a jug and mix together. Pour freshly boiled water over the halloumi in a bowl and leave for 20 minutes. This will make the cheese really soft and smooth in the centre when cooked. To make the skewers, drain the halloumi, then place in a large bowl with the watermelon and bread. Drizzle over the marinade and mix together with your hands. Skewer cubes of halloumi, watermelon and bread alternately until you run out of skewers. If there is any marinade left, drizzle all over the skewers. For the dip, mix the tamarind paste, 100ml/3½fl oz water, honey, cinnamon and red onion together in a bowl. Set aside.Place a griddle pan on a high heat and brush lightly or spray with a little oil. Griddle the skewers for about 6 minutes, turning every 1–2 minutes so that you char each side. Alternatively, you can cook them under the grill for 8–10 minutes, turning occasionally. Serve the skewers with the tamarind dip. Soak eight wooden skewers in cold water for 15 minutes. Soak eight wooden skewers in cold water for 15 minutes. To make the marinade, put all the ingredients in a jug and mix together. To make the marinade, put all the ingredients in a jug and mix together. Pour freshly boiled water over the halloumi in a bowl and leave for 20 minutes. This will make the cheese really soft and smooth in the centre when cooked. Pour freshly boiled water over the halloumi in a bowl and leave for 20 minutes. This will make the cheese really soft and smooth in the centre when cooked. To make the skewers, drain the halloumi, then place in a large bowl with the watermelon and bread. Drizzle over the marinade and mix together with your hands. Skewer cubes of halloumi, watermelon and bread alternately until you run out of skewers. If there is any marinade left, drizzle all over the skewers. To make the skewers, drain the halloumi, then place in a large bowl with the watermelon and bread. Drizzle over the marinade and mix together with your hands. Skewer cubes of halloumi, watermelon and bread alternately until you run out of skewers. If there is any marinade left, drizzle all over the skewers. For the dip, mix the tamarind paste, 100ml/3½fl oz water, honey, cinnamon and red onion together in a bowl. Set aside. For the dip, mix the tamarind paste, 100ml/3½fl oz water, honey, cinnamon and red onion together in a bowl. Set aside. Place a griddle pan on a high heat and brush lightly or spray with a little oil. Griddle the skewers for about 6 minutes, turning every 1–2 minutes so that you char each side. Alternatively, you can cook them under the grill for 8–10 minutes, turning occasionally. Serve the skewers with the tamarind dip. Place a griddle pan on a high heat and brush lightly or spray with a little oil. Griddle the skewers for about 6 minutes, turning every 1–2 minutes so that you char each side. Alternatively, you can cook them under the grill for 8–10 minutes, turning occasionally. Serve the skewers with the tamarind dip. Recipe tips These skewers are great on the barbecue but just as good done indoors on a griddle or under the grill.