Halloumi, apricot and pistachio skewers
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.
Ingreadient
- 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
Instruction
- 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.
