Hal­loumi and Nec­tarine Skew­ers (gf, v)


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.

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 1/4 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. SERVES 4

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