Mediterranean Papaya and Halloumi Skewers with Mint Pesto
Grilled papaya cubes and halloumi cheese drizzled with a nut-free mint and sunflower seed pesto.
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Ingredients
- 2 large Firm-ripe papaya, peeled and cubed into 1.5-inch pieces
- 500 grams Halloumi cheese, cut into 1.5-inch cubes
- 2 cups Fresh mint leaves, packed
- 0.5 cup Roasted sunflower seeds
- 0.75 cup Extra virgin olive oil
- 2 pieces Garlic cloves, minced
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Honey
- 0.25 teaspoon Red chili flakes
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper, freshly cracked
Instructions
- 1
Soak wooden skewers in water for at least 30 minutes to prevent burning during the high-heat grilling process.
- 2
Prepare the pesto by combining mint, sunflower seeds, garlic, lemon juice, honey, and salt in a food processor; pulse until a coarse paste forms.
- 3
With the processor running, slowly drizzle in the olive oil until the pesto is emulsified but still retains a slight texture from the seeds.
- 4
Thread the papaya and halloumi cubes onto the skewers, alternating them and ensuring they are snug but not crushed to allow for even charring.
- 5
Preheat a grill or cast-iron grill pan to medium-high heat and lightly brush the grates with olive oil to prevent the cheese from sticking.
- 6
Place skewers on the grill and sear for 2-3 minutes per side, turning carefully until the halloumi has deep golden grill marks and the papaya is slightly caramelized.
- 7
Remove from heat and immediately drizzle the fresh mint pesto over the hot skewers to release the aromatic oils of the herbs.
- 8
Garnish with extra sunflower seeds and a pinch of red chili flakes before serving immediately while the cheese is soft.
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