Grilled Melon with Halloumi Cheese and Sugar Snap Peas

Cut the melon and cheese into larger cubes. Thread them alternately onto skewers. Brush with olive oil and season with pepper. Grill on a hot grill for 2 minutes on each side. At the same time, grill the sugar snap peas, drizzled with olive oil, seasoned with salt and pepper.

For the dressing, blend together olive oil, fresh basil, and lemon juice. Season with salt and pepper to taste.

Serve the melon skewers on a bed of arugula along with the grilled peas and drizzled with basil dressing.