Halloumi, apricot and pistachio skewers

Name: Halloumi, apricot and pistachio skewers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Makes 4-6
Cuisine: Mediterranean recipes
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

Portion size: Makes 4-6
Hands-on time 15 min. Barbecue time 12 min
Difficulty: easy

Gluten-free

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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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.

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.

When using metal skewers, it’s best to slide the food off it onto a platter before serving, to avoid burnt lips and tongues.

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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

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.
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).
Finely chop the toasted pistachios. Drizzle the skewers with the remaining honey and sprinkle with the pistachios.
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