Grilled melon with Halloumi cheese and sugar snap peas

Cut the melons and Halloumi cheese into larger cubes. Thread them alternately onto the skewers. Brush the skewers with a little olive oil and sprinkle with freshly ground pepper. Grill on a hot grill for about 2 minutes on each side, until the cheese is golden brown.

At the same time as the skewers, place the sugar snap peas on the grill. Drizzle with a little olive oil, season with salt and pepper, and grill for a few minutes until lightly charred.

For the dressing, blend the remaining olive oil (approx. 100 ml), fresh basil, and lemon juice. Season with salt and pepper to taste.