Grilled Melon with Halloumi and Snap Peas

Cut the watermelon, honeydew melon, and halloumi cheese into roughly equal-sized, bite-sized cubes. Thread the cubes alternately onto the wooden skewers. Brush the skewers with a little olive oil and season with pepper.

Grill the skewers on the hot grill for about 2 minutes per side, until the halloumi is golden brown and the melon has light grill marks. At the same time, briefly roast the snap peas with a little olive oil, salt, and pepper in a grill pan or directly on the grill.

For the dressing, finely blend 100 ml olive oil, fresh basil, and lemon juice in a blender. Season with salt and pepper to taste.