It’s also a beautiful, refreshing salsa that’s so lovely to look at that you’ll enjoy preparing this dish as well as
eating it! Levi recommended using all sorts of melons and even mango if you want to mix it up a bit.
– ⅔ cucumber
– 300g Cantaloupe Melon, seeded
– 1 small red onion, peeled and finely chopped
– 2 tbsp finely chopped mint leaves
– . Scotch Bonnet or other hot chilli, seeded and
– Juice of . lime
– 1 x 250g haloumi cheese blocks
– 4 x Wraps (They used Kingsmill 50/50)
Prepare the salsa shortly before you cook the haloumi to keep it nice and fresh. Cut the cucumber
in half lengthways and use a teaspoon to scoop out the seeds. Cut the flesh into 1.5cm cubes. Cut
the melon into similar-sized pieces. Mix the cucumber, melon and onion together in a bowl.
Cut the haloumi block in half horizontally and cut each piece into slices 2–3cm thick. Some people
cook haloumi directly on the barbecue but I prefer to place the slices on a piece of foil first. Cook
until slightly oozy, turning over once.
Put the wraps on a work surface and spoon a line of salsa down the middle of each one, leaving
any liquid in the bowl. Put a few slices of haloumi in the middle of the salsa and roll up the wraps.
Levi’s Five Recipes for a Fiver are based on recipes from Levi Roots’ new cookbook, Grill It With Levi, published by Ebury Press, price £18.99.