Halloumi and Nectarine Skewers

, from Issue #82. December, 2018
Photography by Olivia Galletly.
Halloumi and Nectarine Skewers

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


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


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.