Grilled Nectara™ Tangy Punch Nectarines and Halloumi Skewers
INGREDIENTS
- 400 grams halloumi, cut into 2cm cubes
- 4 Nectara™ Tangy Punch nectarines sliced into eight and stone discarded
- 2 red onions, cut into wedges
- sea salt and ground pepper
- lime wedges to serve
- parsley sauce
- 1 clove garlic
- ¼ cup olive oil
- 1 cup chopped fresh parsley
- 2 teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1 spring onion, thinly sliced
METHOD
- SIDE DISH 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, Nectara™ Tangy Punch nectarines and red onion wedges on to 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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Serves
4
Prep Time
10 mins
Cooking Time
20 mins
