• ½ Homegrown watermelon, peeled and sliced 1 inch thick sticks
• 16 ounces Haloumi cheese, sliced in ½ inch pieces
• 5.8 ounce box cous cous, cooked to box directions
• ¼ cup minced mint
• Zest and juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon McCormick Asian Salt and Spice Blend
• 1 cup diced cucumber
• ¼ cup minced red onion

Heat a grill to high (alternatively cook in hot saute pan on stove). Grill watermelon on each of the four sides for 1 minute each.

Set watermelon aside. Grill Haloumi cheese on both sides for 2 minutes each; set aside.

In a medium bowl mix together mint, lemon zest and juice, olive oil, and spice blend. Stir in cucumber, red onion, and cous cous.

Serve with watermelon and Haloumi cheese on top.