Watermelon and halloumi Jenga
Ingredients
- ½ large watermelon about 5kg
- 2 x 250g halloumi blocks
Instructions
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Cut the watermelon in 2cm thick slices along its length. Cut out a 9x9cm square from each slice and to make the process faster you can use one square prism as a template to continue cutting the rest of them.
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We were able to make 9 of these rectangular prisms. Place each prism on a grill on top of a tray so that the juices released are able to drip down and that way the watermelon does not get soggy.
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Then cut each of the 9 square prisms in 3 equal watermelon blocks (should be roughly 9x3x2cm) – we ended up with 27 watermelon blocks. Based on what size the watermelon pieces are in the end, cut out the same size halloumi blocks.
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Before assembling all the pieces you might want to trim the edges to make them as straight as possible, otherwise a rustic uneven Jenga is always cool too :)
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To assemble the watermelon and halloumi Jenga place 3 blocks of watermelon on a plate. Then add 3 more blocks on top but this time rotate them at a right angle to the bottom. Repeat the process until all the halloumi and watermelon pieces are used.
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Serve immediately otherwise the juices will continue running and building on the bottom, making the watermelon soggy.
Recipe Notes
Any extra pieces of watermelon or halloumi may be placed in the fridge to be consumed later.
The size of the Jenga may vary each time but what we put together was based on the size of the watermelon we used. Also pay attention to the longest side of the halloumi before cutting the watermelon so that the Jenga is as equal as possible. Some halloumi blocks are not as long as 9cm. But as I said already you can determine your own sizes when doing this.