Halloumi, apricot and pistachio skewers

Halloumi, apricot and pistachio skewers

Halloumi is always a crowdpleaser at barbecues; here crispy-chewy-creamy chunks of the cheese are paired with lightly charred onion and apricot halves, which sweeten up wonderfully over the coals.

Halloumi, apricot and pistachio skewers

Turn these skewers into a filling summer dinner by serving them with easy cumin-butter flatbreads.

  • Serves icon Makes 4-6
  • Time icon Hands-on time 15 min. Barbecue time 12 min

Halloumi is always a crowdpleaser at barbecues; here crispy-chewy-creamy chunks of the cheese are paired with lightly charred onion and apricot halves, which sweeten up wonderfully over the coals.

Turn these skewers into a filling summer dinner by serving them with easy cumin-butter flatbreads.

Nutrition: Per skewer (for 6)

Calories
390kcals
Fat
26g (14g saturated)
Protein
20g
Carbohydrates
18g (17g sugars)
Fibre
1.6g
Salt
2.3g

Before you start

To take your halloumi up a notch, put it in a heatproof bowl, pour over boiling water, wait 20 minutes, then drain and pat dry. This will soften and par-cook it, giving a fluffier, creamier centre once it’s grilled or fried.

Before you start

To take your halloumi up a notch, put it in a heatproof bowl, pour over boiling water, wait 20 minutes, then drain and pat dry. This will soften and par-cook it, giving a fluffier, creamier centre once it’s grilled or fried.

Ingredients

  • 2 x 225g blocks halloumi, cut into 3cm pieces (see  Before You Start)
  • 420g tin apricot halves in fruit juice, drained (or 8 fresh apricots, halved and stoned)
  • 2 small red onions, each cut into 8 wedges
  • 2 tbsp olive oil
  • 2 tbsp good-quality honey (ideally a floral one)
  • 1 tsp pul biber (aleppo pepper) or regular chilli flakes
  • 40g shelled pistachios

Specialist kit

  • Metal skewers
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Method

  1. Thread the halloumi pieces, apricot halves and onion wedges onto skewers. Stir together the oil, 1 tbsp of the honey and the chilli flakes, then season with salt and pepper. Brush the glaze over the skewers.
  2. Cook on the barbecue over direct heat for 10-12 minutes, turning every few minutes and brushing with more of the glaze as needed, until charred and soft. Meanwhile, toast the pistachios in a small roasting tin alongside (keep an eye on them).
  3. Finely chop the toasted pistachios. Drizzle the skewers with the remaining honey and sprinkle with the pistachios.

Nutrition

Nutrition: per serving
Calories
390kcals
Fat
26g (14g saturated)
Protein
20g
Carbohydrates
18g (17g sugars)
Fibre
1.6g
Salt
2.3g

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