Nectarine & Halloumi Skewers

Halloumi, the firm Cypriot grilling cheese, meets ripe summer nectarines on these colorful skewers. A honey-lemon glaze and red onion add sweet-savory contrast that shines over the fire.

Serves 4 · 20 min prep · 12 min cook

Estimate for one serving

• 390 cal
• 18g protein
• 22g carbs
• 28g fat
• 4g fiber

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Ingredients

• 14 oz block halloumi cheese
• 3 medium ripe nectarines
• 1 small red onion
• 3 tbsp olive oil
• 2 tbsp honey
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh oregano or thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 8 wooden or metal skewers
• 4 cups baby spinach or mixed greens
• 1/4 cup toasted almonds, chopped

Instructions

1. 1If using wooden skewers, soak them 30 minutes. Cut the halloumi into 1-inch cubes. Halve and pit the nectarines, then cut into thick 1-inch wedges. Cut the red onion into 1-inch chunks and separate the layers.
2. 2In a large bowl, whisk together olive oil, honey, lemon juice, lemon zest, oregano, salt, black pepper, and red pepper flakes. Add the nectarine wedges and onion pieces; toss gently to coat and let macerate 10 minutes.
3. 3Thread the skewers alternating halloumi cubes, nectarine wedges, and red onion pieces so each skewer has a colorful mix. Brush lightly with the remaining marinade from the bowl.
4. 4Preheat the grill or a grill pan to medium-high heat (about 400°F). Oil the grates or pan surface well so the cheese does not stick.
5. 5Grill the skewers 2–3 minutes per side, turning carefully with tongs, until the halloumi is deeply golden with grill marks and the nectarines are softened and lightly caramelized, about 8–10 minutes total.
6. 6While the skewers finish, toss the baby spinach with the remaining olive oil and salt; divide among four plates as a fresh bed.
7. 7Transfer the hot skewers onto the greens. Drizzle any remaining honey-lemon mixture or an extra touch of honey over the top.
8. 8Sprinkle with chopped toasted almonds and an extra grind of black pepper. Serve at once so the halloumi is still warm and squeaky and the nectarines release their juices into the greens.