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