A great dish for feeding a crowd. If you’re assembling the skewers in advance, squeeze lemon juice over the nectarine segments to keep them fresh.
Serves: 4
INGREDIENTS
400 grams halloumi, cut into 2cm cubes
4 nectarines, quartered or cut into eight and stone discarded
2 red onions, cut into wedges
olive oil for cooking
sea salt and ground pepper
lime wedges to serve
parsley sauce
1 clove garlic
½ teaspoon sea salt
¼ cup olive oil
1 cup chopped fresh flat-leaf parsley
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 spring onion, thinly sliced
METHOD
You will need 8-10 long metal skewers.
Parsley sauce: Place the garlic and salt in a mortar and use the pestle to pound into a paste. Add the oil, parsley, mustard and vinegar and mix to combine. Stir through the spring onion.
Preheat the barbecue to a medium-high heat.
Thread the halloumi, nectarine pieces and red onion wedges on to 8-10 metal skewers. Place on an oven tray and brush with olive oil. Season with salt and pepper. Grill skewers for
4-5 minutes on each side or until golden.
To serve: Serve skewers with zingy parsley sauce and lime wedges.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!