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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.