Grilled Miso-Peach & Halloumi Skewers
Celebrate the peak of summer with this vibrant fusion dish that perfectly balances the saltiness of halloumi with the caramelized sweetness of fresh peaches. Coated in a savory miso-glaze and served over zesty chili-lime quinoa, this recipe offers an exciting explosion of flavors for Week 25.
Ingredients
- Halloumi cheese500 g
- Fresh firm peaches4 pcs
- Red onion1 pcs
- White miso paste2 tbsp
- Honey1 tbsp
- Soy sauce1 tbsp
- Quinoa250 g
- Lime2 pcs
- Fresh red chili1 pcs
- Fresh mint leaves1 handful
- Olive oil2 tbsp
Instructions
Rinse the quinoa thoroughly under cold water. Boil in salted water according to package instructions until tender. Drain any excess water, fluff with a fork, and set aside to cool slightly.
In a small bowl, whisk together the white miso paste, honey, soy sauce, and the juice of half a lime. If the mixture is too thick, add a teaspoon of warm water to reach a brushable consistency.
Cut the halloumi and peaches into 3cm cubes. Peel the red onion and cut into thick wedges. Thread the halloumi, peach, and onion alternately onto wooden or metal skewers.
Preheat a grill pan or outdoor BBQ to medium-high heat. Brush the skewers lightly with olive oil. Grill for 3-4 minutes per side. During the last 2 minutes of cooking, generously brush the miso glaze over the skewers until they are slightly charred and caramelized.
Toss the cooked quinoa with the remaining lime juice, finely chopped chili, and torn mint leaves. Serve the warm skewers over the zesty quinoa bed and drizzle with any remaining glaze.
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