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.
4
25 mins
