Ingredients
Scale
- 250g Halloumi cheese, cut into 1-inch cubes
- 3 ripe but firm peaches, cut into thick wedges
- 1/4 cup fresh mint leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic glaze
- Wooden or metal skewers (soak wooden ones in water for 20 minutes)
Instructions
- If you are using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Slice your halloumi cheese into uniform cubes and cut your peaches into thick wedges, ensuring they are large enough to stay securely on the skewer without falling apart.
- Thread the halloumi cubes and peach wedges onto the skewers, alternating between the two. You should aim for about 3 pieces of cheese and 3 pieces of fruit per skewer. Leave a little space at the bottom to act as a handle.
- Brush the assembled skewers lightly with extra virgin olive oil on all sides. This helps prevent sticking and encourages even browning and charring once they hit the grill.
- Preheat your grill or grill pan to medium-high heat. Place the skewers on the hot surface and cook for 2 to 3 minutes per side. You are looking for distinct grill marks and for the halloumi to feel soft and flexible. Do not overcook, or the cheese may become too tough.
- Remove the skewers from the heat and arrange them on a serving platter. While still warm, drizzle the honey and balsamic glaze over the top. Scatter the fresh mint leaves over the skewers for a burst of color and freshness. Serve immediately.
- Cook Time: 25 minutes