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

8

Prep Time

10 mins

Cooking Time

50 mins

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