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.
Serves: 4
INGREDIENTS
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
¼ cup olive oil
1 cup chopped fresh flat-leaf parsley
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 spring onion, thinly sliced
METHOD
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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.