Ingredients
Scale
- 250g (8.8 oz) Halloumi cheese, cut into 1-inch cubes
- 3 large ripe but firm peaches, cut into thick wedges or cubes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- Fresh mint leaves, finely chopped
- Balsamic glaze for drizzling
- Wooden or metal skewers (soak wooden ones in water for 30 minutes)
Instructions
- If you are using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. Cut your halloumi cheese into uniform cubes. Wash the peaches, remove the pits, and cut them into chunks that are roughly the same size as the cheese cubes so they cook evenly.
- In a small bowl, whisk together the extra virgin olive oil, honey, and lemon juice. This simple mixture will help the peaches caramelize and add a bright acidity to the salty cheese.
- Thread the halloumi cubes and peach chunks onto the skewers, alternating between the two. Aim for about 3-4 pieces of each per skewer. Leave a little bit of space between the pieces to ensure the heat can circulate and char the edges.
- Preheat your grill or grill pan to medium-high heat. Lightly brush the skewers with the honey-oil mixture. Place them on the grill and cook for about 2-3 minutes per side. You are looking for distinct grill marks on the cheese and slightly softened, caramelized peaches. Turn them carefully using tongs.
- Remove the skewers from the grill and place them on a serving platter. While still warm, drizzle with balsamic glaze and sprinkle with freshly chopped mint leaves for a burst of color and freshness.
- Cook Time: 25 minutes
- Diet: Vegetarian