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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.